The garlic-y, crunchy breadcrumb goodness of a stuffed artichoke meets tender chicken with rich porcini mushroom and mustard flavor baked to perfection in a casserole. Bone-in chicken pieces give this casserole extra flavor and juiciness. We love this casserole with just a simple salad as a side to complete the meal.
Time:
1.25 hrs.Rating
Loading...| 3 bone-in, skinless chicken breasts | |
| 3 bone-in skinless chicken thighs | |
| 2 oz Smoked Porcini, Shallot and Mustard Blend | |
| 2 cans artichoke hearts, rinsed and drained | |
| Juice of half a lemon | |
| 2 cloves garlic | |
| 2 Tbl Arbequina Extra Virgin Olive Oil, plus more for drizzling | |
| 2 Tbl unsalted butter | |
| 1 cup panko bread crumbs | |
| Salt & Black Pepper | |
| 1/2 cup Parmesan Cheese |
| 1. | Heat oven to 350°F. |
| 2. | Rub chicken pieces on both sides with the Smoked Porcini, Shallot and Mustard Blend. Place in a baking dish. |
| 3. | Nestle the artichokes around the chicken pieces. Drizzle the artichoke hearts with the lemon juice. |
| 4. | In a skillet, heat 2 Tbl Arbequina Extra Virgin Olive OIl and 2 Tbl unsalted butter. Saute garlic until fragrant but not browned. Lower heat and add the Panko. Stir the Panko until lightly browned. Add salt and pepper to taste. |
| 5. | Mound the Panko over the artichokes leaving the chicken pieces exposed. Sprinkle the parmesan cheese over the panko. |
| 6. | Drizzle the entire dish with a little more Arbequina Extra Virgin Olive OIl. Cover with foil and bake for 45 minutes. Uncover and bake allowing the chicken to brown a bit until the thigh meat is cooked through. When pierced, the juices should run clear. |
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