Mushroom & Artichoke Chicken Fricassee

Mushroom & Artichoke Chicken Fricassee

This chicken fricassee is a “Helloooo, spring,” kind of dish. It’s made with artichokes—a quintessential mark of the growing season to me. 

Fricassee is a rich dish, where meat is braised with white wine and usually cream. In this version, chicken tenderloins are seared first, giving them flavor and shortening overall cooking time. 

Mushroom & Artichoke Chicken Fricassee
Mushroom & Artichoke Chicken Fricassee

This time of year we’re stuck in limbo between soup season and grilling season, when you crave fresh flavors but warm dishes at the same time. Fricassee is definitely warming -- that sauce is no joke. But the addition of artichokes, mushrooms and a generous sprinkle of parsley on top keeps it feeling lighter than if you were to use winter veggies (potatoes or other root veggies… though that would be delicious too).  Wonderful on a rainy day in March!

Because of its creamy sauce, fricassee is really good served over something like rice or mashed cauliflower... anything to soak up the creaminess! 

The whole thing is cooked on the stove and will be ready in 30 minutes. If you plan on making rice or mash cauliflower to go with it, get it going just as you’re starting to make the Fricassee so that it’s all ready at once and you don’t have to spend any more time in the kitchen than necessary!

Happy Spring! 

Mushroom & Artichoke Chicken Fricassee

Mushroom & Artichoke Chicken Fricassee

Published March 27, 2018 by
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Serves: 4   |    Total Time: 30 minutes



Ingredients:

  • 2 tablespoons coconut oil or other cooking oil
  • 1 pound chicken tenderloins
  • 8 ounces mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 cup white wine
  • 1 cup chicken broth
  • 1 14-ounce can artichoke hearts, quarters and strained
  • 1 tablespoon dijon mustard
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced parsley

Directions:

  1. Heat 1 tablespoon coconut oil in the bottom of a skillet over medium heat (I used my 5-qt Le Creuset Braiser (affiliate link!)). When the oil glistens, place the chicken in the pan. Cook on the first side for 5 minutes, until the bottom of each piece turns golden. Then flip, and cook 5 minutes on the opposite side. Use tongs or a spatula to move chicken to a plate and set aside.
  2. Add second tablespoon of coconut oil to the pan. Once melted, add the sliced mushrooms and minced garlic. Sauté, until the mushrooms are softened through.
  3. Now, pour the wine and broth into the pan. Bring the liquid to a simmer, and using a wooden spatula, scrape the bottom of the pan a few times to deglaze the pan.
  4. Next, add the chicken back into the pan, along with the artichokes. Add mustard, salt, and pepper, and stir until incorporated. Turn off the heat, and pour in the cream, stirring into the sauce.
  5. Finally, garnish with parsley and serve hot.

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Brussels Sprout & Mushroom Stir Fry

Brussels Sprout & Mushroom Sesame Stir Fry

Part of me hates going to Costco: to lines, the people, the hustle and bustle. But part of me loves it: the fridge full of organic veggies when we get home, frozen wild fish fillets that I can cook into fish tacos all month long, and giant jars of peanut butter (always). 

Brussels sprouts and mushrooms are two things I almost never leave Costco without. As far as vegetables go, they stay good in the fridge for a while, and we always go through them all. Costco trips mean recipes like this: Brussels Sprouts and Mushroom Sesame Stir Fry.

Brussels Sprout & Mushroom Sesame Stir Fry
Brussels Sprout & Mushroom Sesame Stir Fry

Toasted sesame oil is one of my favorite condiments because it’s depth of flavor adds so much to any Asian-style dish! Along with a drizzle of soy sauce and a spoonful of maple syrup? That’s where the magic happens. It’s a sweet, savory, nutty combination that goes with just about anything.

I use shiitake mushrooms in this recipe because they work well in recipes that have Asian flavors (like soy and sesame). If you can’t find shiitake mushrooms, baby portobellos will work just fine!

After you’ve made this recipe with brussels sprouts, you might find that the sauce is extremely adaptable — you could do this same exact thing with broccoli or zucchini.

Brussels Sprout & Mushroom Sesame Stir Fry

Brussels Sprout & Mushroom Sesame Stir Fry

Published March 15, 2018 by
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Serves: 4   |    Total Time: 20 minutes



Ingredients:

  • 2 cups brussels sprouts, halved
  • 2 cups mushrooms, sliced (I used shiitake but cremini mushrooms also work well)
  • 1 tablespoon coconut oil 
  • 1 tablespoon minced garlic
  • 2 tablespoons soy sauce 
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame oil
  • 1-2 tablespoon sesame seeds 

Directions:

  1. Heat oil in a wok or skillet over medium heat until it glistens. Add mushrooms and brussels sprouts to the pan, stirring briefly.
  2. Allow veggies to cook for 10 minutes, stirring ocassionally. Mushrooms should begin to soften and brussels should start to brown just on the edges. Add minced garlic to the pan, and cook for 3 more minutes, stirring every minute or so.
  3. Drizzle soy sauce, maple syrup, and sesame oil into pan and stir. Cook for 3 more minutes. Add sesame seeds to taste, and remove from heat. Serve hot!

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Mushroom Au Jus with Herbed Chicken

Mushroom Au Jus with Herbed Chicken

Exhausted after a long day of skiing, we sauntered down to the hotel restaurant and bar. I would say we were sat at a table with a view, but nestled in a snowy valley, every window came with a view of snow-capped peaks. 

We ordered the way you order when you are starving: enough entrees for twice the head count and even some appetizers or two. Of everything that came to the table, it was a little side dish that captured my eyes. That little side dish? It was just regular old mushrooms in a savory, broth-y sauce. But it was everything. Or maybe I was starving. 

Mushroom Au Jus with Herbed Chicken

Either way, all I needed was that one meal to be convinced that mushroom au jus was worth every bit of effort. Since, I've taken it upon myself to find everything that it can be served with: here, roasted chicken. But also, steak, pork chops, a burger, over mash potatoes, even polenta. Seriously, there are probably one hundred ways to put these on a plate. They do pretty nicely with a side of asparagus, too.

Mushroom Au Jus with Herbed Chicken

Mushroom Au Jus with Herbed Chicken

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Here, this mushroom au jus is served over chicken— but it can’t be served with hundred of different meals!

Serves: 4   |    Total Time:



Ingredients:

    For the Mushroom Au Jus:
  • 1 ounce dried portobello mushrooms
  • 1 cup sliced crimini mushrooms
  • 1 tablespoon butter or coconut oil
  • 2 tablespoons soy sauce
  • 1/4 cup red wine
  • 1 ounce lime juice
  • For the Herby Skillet Chicken:
  • 1 pound chicken thighs
  • Sprinkle salt
  • A few cracks of pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 4 pats butter or coconut oil

Directions:

  1. For the mushroom au jus: Soak dried portobello mushrooms in hot water for 20 minutes. Heat butter in the bottom of a sauce pan. After twenty minutes, use a slotted spoon to strain mushrooms from soaking liquid. Add the strained mushrooms to the sauce pan, along with the sliced crimini mushrooms, and sauté until brown. Next, add soy sauce and wine to pan, and bring to a simmer. Add soaking liquid, and simmer for 10-15 more minutes, then remove from heat.
  2. For chicken: preheat oven to 450°F. Place chicken thighs in skillet in a single layer. Sparkle with salt, pepper, and herbs. Place a single pat of butter on each. Place in oven— bake 40 minutes or until golden on the outside and cooked through (juices should run clear). Pour mushroom au jus over finished chicken and serve.

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