Sherry Artichoke Chicken

Chicken is a great medium to cook with for both chefs and moms. It is versatile, there are endless ways to cook it, and almost all of my kids like it.

At the Secret Garden Cafe, I would always receive good feedback on this dish from guests when we would serve this for our Sunday brunch. It is also a dish I regularly make at home for my family. I love one-pot dinners. Dishes that result in as little clean up as possible is my preferred method at home.

Not only is this a one-pot dinner, but it is packed full of flavor from all the herbs and spices. The sherry really adds a nice sweetness and the addition of fresh tomatoes and basil really bring this dish together. Serve it with our recipe for french baguette and you are sure to have yourself a great dinner!

See the recipe below:

Sherry Artichoke Chicken Recipe by: Chef Sarah Devight

Cook Time: 35 Mins

Course: Entree

Serving Size: 4

INGREDIENTS 1-16 oz can artichokes 1 lbs chicken tenders 1 small red onion 1 red pepper 1 1/2 tsp salt 1 tsp paprika 1/2 tsp black pepper 1 tsp dried basil 1 1/2 tsp oregano 1/2 cup heavy cream 1 1/2 cups chicken stock 1/2 cup dry sherry 3 tbsp butter 3 cloves garlic – minced 2 tbsp all purpose flour 1 bushel basil chopped (save some for garnishing) 1 small clam shell cherry tomatoes – halved STEPS 1. Mix dried herbs and spices together 2. Heat a few tbsp of vegetable oil in a large pot or dutch oven 3. Add chicken tenders and sprinkle over spice mixture 4. Cook until chicken is browned on all sides and remove from pot and set aside 5. Add to same pot, onions, peppers, and butter. Season with a little bit of salt and pepper. 6. Once peppers and onions have softened a little, add garlic and continue to cook for another 30 secs 7. Add flour and cook for another 30 seconds 8. Deglaze pan with dry sherry, scraping the bottom of the pot. The sauce will thicken up a little bit. 9. Add the artichokes and stir in chicken stock and heavy cream. 10. Add chicken back in and fresh basil then let simmer at medium heat for 20 minutes. 11. Taste sauce and season with salt if necessary. 12. Add fresh tomatoes 13. Serve with steamed rice or pasta and garnish with extra basil.