This is a variation on the red wine version. Nutmeg likes it better as a spring or summer dish. You can play with the vegetables and add carrots, celery, or fennel according to your tastes. If you want the chicken to be a bit crispy, and the sauce a bit thicker you really need to use pieces with the skin on. Serve with a green salad and crispy French bread. Oh and of course some great wine.
Ingredients
4 - 5 Tablespoons Flour
1 Teaspoon Salt
1 Teaspoon Ground Pepper
1 Teaspoon Herbes de Provence
2 Pounds Chicken, breast and thigh pieces with skin on
2 Tablespoons Olive Oil
1 Medium Onion, finely diced
¾ Bottle White Wine, should not be a heavily-oaked Chardonnay
1 Can/Jar Artichokes, drained
8 - 10 White mushrooms, cleaned and chopped
2 Cups Chicken Broth, low-sodium
½ Cup Flat-leaf Parsley
¼ Cup Fresh Tarragon
2 Sprigs Fresh Rosemary
3 Cloves Garlic, crushed
Salt and Pepper, to taste
Instructions
In a plastic ziplock bag combine flour, salt, pepper and herbes de provence, mix well
Add one piece of chicken at a time and shake to coat (like you did as a kid), shake to remove excess flour and set-aside on a plate
Heat the olive oil in a heavy bottomed pan
Brown the pieces of chicken until the skin starts to turn golden, about 5 minutes
Remove the chicken and set aside on a plate
Add to the pan add more oil if necessary and scrap the bits of flour off the bottom of the pan
Add the onion and cook until translucent, 2-3 minutes
Add the garlic, parsley, tarragon and rosemary, cook another 2-3 minutes to allow the spices to sweat a bit
Add the mushrooms and allow to soften
Add the chopped artichokes, white wine and broth
Allow the broth an wine to reduce by ½ the volume
Add the chicken to the pan and allow to simmer for about 15 minutes, until the chicken is cooked and the sauce is reduced again by at least a quarter
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2010/10/france-bound-the-adventure-begins