OO YUM! Is all I can really say about this recipe. It was probably one of my favorites that I’ve made over the past few weeks. **In LOVE**
I adapted it from the Chicken with Mushrooms and Artichokes Recipe from http://www.thepioneerwoman.com/
I was so excited to make this when I saw it on http://thepioneerwoman.com/ and was totally disappointed when NO STORES had artichoke hearts, or for that matter any artichokes.. ok ok… So I only went to 2 different stores but hey this was after work and I was tired… 2 stores was enough so I opted for Broccoli.
The sauce on pasta alone was heaven! I could just have eaten that without the chicken. BUT I’m a “chicken is my main food group” kinda lady so I had to have it. 🙂
So here we go, inexpensive and delish! OO yes and before I forget. This Recipe does included wine. I’ve always “Don’t Cook with a Wine that You wouldn’t drink, always get the best”. Well…. I myself drink cheap wine, so I cook with cheap wine. HAHA. The bottle I used cost me about 6 bucks 🙂
Chicken with Mushrooms and Broccoli
What you Need:
8 whole Chicken Legs
Salt And Pepper
3 Tablespoons Olive Oil
16 ounces of White Mushrooms, Sliced
5 whole Garlic Cloves, Minced
½ cups White Wine
2 cups Chicken Broth
2 Heads of Broccoli – Chopped
1 cup Heavy Cream
Grated Parmesan and Chives for Taste and Garnish
16 ounces of Pasta – Cooked And Drained
What you’ll need to do:
Salt and pepper chicken pieces.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.
Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes.
Add wine and cook for a minute while it evaporates.
Pour in chicken broth. It did happen to be very liquidy.
Stir to deglaze the pan, the add chicken back to pan.
Add Broccoli. Put the lid on the skillet and continue cooking over medium heat for 30 minutes. Make sure that your chicken broth doesn’t evaporate. If it seems to be getting to that point add alittle more broth.
Remove chicken from pan.
Pour in cream and stir. Add chicken back to pan.
Put lid on pan again and cook for an additional 10 minutes to thicken sauce.
Stir and add salt and pepper to taste.
Pour over Your Cream and Broccoli mixture over cooked pasta and top with chicken legs. Then top with Chives and Parmesan cheese.
I’m linking recipe to Eat at Home: Ingredient Spotlight:ingredient spotlight: olives/mushrooms/artichoke hearts/pimento!
I’m linking recipe to Eat at Home: Ingredient Spotlight:ingredient spotlight: Wine!
*************Big Bear Ratings*************
Big Bear’s Rating —- 8 on a scale from 1-10
BigbearsWife’s Rating—- 12 on a scale from 1-10 🙂
The Leftovers were even better! HAHA, I loved this!!
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