Try this tasty recipe for Chicken Artichoke Fricassée with Morel Mushrooms. Crème fraîche is the top secret ingredient that teases out the baby artichokes’ sweet richness, and it also brings this delicious spring braise together perfectly. Fricassee is a rich dish, where the meat is braised with white wine and usually cream. Chicken and artichokes are definitely perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile.
This recipe for Chicken Artichoke Fricassée with Morel Mushrooms is just outstanding and simple to make. Because of its creamy sauce, fricassee is really good served over something like rice or mashed cauliflower… anything to soak up the creaminess! This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
In this earthy version of a classic French chicken dish, the morels’ unique character is showcased in a creamy, tangy, crème fraîche-based sauce. Using a large skillet, chicken and artichokes are cooked to perfection!!
Serve this great chicken dish with Garlic Goat Cheese Mashed Potatoes, Make-Ahead Mashed Potatoes or yummy Sour Cream Mashed Potatoes.
Looking for more artichoke recipes?
PrintChicken Artichoke Fricassée with Morel Mushrooms
Fricassee is a rich dish, where meat is braised with white wine and usually cream. This recipe for Chicken Artichoke Fricassée with Morel Mushrooms is just outstanding and simple to make.
- Prep Time: :20
- Cook Time: :45
- Total Time: 1:05
- Yield: 4–6 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: French
Ingredients
- 1 1/2 lemons
- 12 baby artichokes
- 6 cups water
- 2 tablespoons all purpose flour plus additional for dredging
- 2 teaspoons salt
- 1 bay leaf
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 chicken thighs
- 4 chicken drumsticks
- 4 ounces fresh morel mushrooms
- 2 medium carrots, peeled, thinly sliced
- 2 large shallots, thinly sliced
- 2 tablespoons chopped fresh thyme, divided
- 1 garlic clove, minced
- 1/4 cup dry white wine
- 1 cup spinach
- 1/2 cup low-salt chicken broth
- 1/4 cup crème fraîche
Instructions
- Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
- Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
- Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate.
- Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add low-salt chicken broth and artichokes; bring to boil.
- Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken and add spinach, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter.
- Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.