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For
the Chicken and Mushrooms
The
chicken thighs were deboned and sautéed
skin side down till crispy brown (excess fat
was removed twice during cooking). Mushrooms
were added and sautéed with a small amount
of the remaining chicken fat. Artichokes were
added at the end of cooking and warmed though.
We used canned Artichoke Hearts for this dish
(drained of excess liquid).
Sauce
The
sauce was made by reducing beef stock adding
Dijon mustard, creme fraiche, and any liquid
from the cooked chicken and mushrooms. A small
amount of parsely was added and cooked into
the sauce.
The
dish was plated and garnished with extra parsely.
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