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A white oval platter topped with sherry-braised chicken with artichoke hearts
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5 / 4 votes

Sherry-Braised Chicken with Artichoke Hearts

I updated this super easy recipe from a 1960s newspaper clipping that my mother had saved. I changed it by substituting a douse of good sherry and dry vermouth for red wine or cooking wine. The chicken, mushrooms, and paprika combination harkens back to the comfort foods of my childhood—albeit in a more sophisticated version.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 441

Ingredients

  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon smoked paprika
  • One (3-pound) whole chicken, cut into 8 pieces
  • 6 tablespoons (3 oz) unsalted butter, divided
  • 2 tablespoons dry vermouth
  • 2 cups quartered cremini mushrooms
  • 2 tablespoons unbleached all-purpose flour
  • 2/3 cup canned chicken broth or homemade chicken stock
  • 2 tablespoons dry sherry
  • Kosher salt to taste
  • One (14-oz) can artichoke hearts, rinsed, drained, and halved
  • Fresh flat-leaf parsley, for garnish
US - Metric

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a small bowl, mix together the sea salt, pepper, and paprika. Sprinkle the mixture on all sides of the chicken.
  • In a large skillet over medium-high heat, melt 4 tablespoons (57 g) of the butter. Cook the chicken until browned on all sides, working in batches if needed, 7 to 15 minutes. Transfer the chicken to a large Dutch oven.

    ☞ TESTER TIP: Want to use fewer dishes and save on cleanup? Brown the chicken in the Dutch oven or use an oven safe skillet for browning and braising.

  • Splash the vermouth into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Lower the heat and add the remaining 2 tablespoons butter (28 g).
  • When the butter starts to foam add the mushrooms and sauté until softened, 3 to 6 minutes. Sprinkle the mushrooms with flour and stir.
  • While continuously stirring, pour the chicken broth and the sherry in a thin stream. Simmer and stir until thickened slightly, about 2 minutes more. Season to taste with kosher salt and pepper.
  • Pour the mushroom and sherry sauce over the chicken. Wedge the artichoke hearts between the chicken pieces. Cover and cook until the chicken reaches an internal temperature of 165°F (75°C), 45 to 55 minutes.
  • To serve, place the chicken pieces on a large platter and top with the artichoke hearts, mushrooms, juices, and parsley.

Nutrition

Serving: 1portion | Calories: 441kcal | Carbohydrates: 8g | Protein: 23g | Fat: 34g | Saturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1187mg | Fiber: 2g | Sugar: 1g