- 1 whole cut up chicken
- 2 tablespoon butter
- 2 tablespoons olive oil
- 1 large onion-sliced
- 1 1/2 cups chicken broth
- 2 tablespoons flour
- 8-10 baby artichokes
- 1 pint white mushrooms – sliced
- 1 lemon
- 1/4 cup flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
Trim tops(needles) and stem off artichokes. Peel and the outer brown leaves off exposing the fresh green leaves underneath. Soak artichokes in warm water with the juice of one lemon. This protects artichokes from oxidation (turning brown)
Thoroughly flour the chicken in the flour mixture.
In a large frying pan on medium heat.
Brown chicken in butter and olive oil. Remove from pan and set aside.
In the same pan sauté the onion until soft.(about 6-7 minutes)
Add the 2 tablespoons flour and stir together .
Add the chicken broth and stir scraping all the yummy bits of flavor off the bottom of pan.
Replace chicken into pan with onions and broth.
Drain artichokes and add to pan.
Cover and cook for 40 minutes on a low flame.
If you do plan on making the dumplings follow directions below :
- 2 cups bisquick
- 2/3 cups milk
Mix Bisquick and milk together until moist.
Drop dumplings into pan (3 tablespoons in size) on top of chicken. Cook uncovered for 10 min. Then cover and cook for 10 more minutes.
Serve hot with pan gravy covering the chicken and artichokes and/or dumplings.