Sherry-Braised Chicken with Artichoke Hearts

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.

Mains