Creamy Chicken Artichoke and Mushroom over Wild Rice

A creamy hearty dish combining recipes from Food & Wine magazine and The Pioneer Woman

Ingredients:

1. 8 chicken thighs, about 6 ounces each
2. Salt and freshly ground pepper
3. 2 tablespoons unsalted butter
4. 2 tablespoons extra-virgin olive oil
5. 1 medium onion, chopped
6. 4 ounces cremini mushrooms, quartered
7. 1 1/2 cups Chardonnay
8. 1 bay leaf
9. 4 thyme sprigs
10. 6 ounces frozen artichoke hearts, thawed and squeezed
11. 1 1/2 cups chicken stock
12. 2 tablespoons heavy cream
13. 5 whole garlic cloves
14. Freshly chopped chives
15. 2 cups of Wild rice
16. 1 teaspoon of ground cumin
17. 1 teaspoon of ground coriander
18. 2 garlic cloves crushed
19. 1/4 teaspoon cayenne pepper
20. 1 medium onion

21. Marinate chicken pieces overnight with 2 crushed garlic cloves, cayenne pepper, generous dash of salt, cumin and coriander. 

    Heat olive oil and butter in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes each side. Remove chicken from skillet.

    Add sliced mushrooms to pan with the garlic and onion. Stir around and cook for a couple of minutes. Add wine and cook until wine is reduced by half.

    Pour in chicken broth, bay leave, thyme. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn’t completely evaporate. (Add more as needed).

    Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste. Serve with wild rice.