Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1 tablespoon Essence, recipe follows

  3. 2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

  4. 1/2 dry bread crumbs

  5. 1/4 cup grated Parmesan

  6. 1 tablespoon melted butter

  7. 3 tablespoons vegetable oil

  8. 6 ounces andouille sausage, chopped

  9. 1 cup chopped yellow onions

  10. 1 tablespoon minced garlic

  11. 1/4 teaspoon cayenne

  12. 4 ounces mushrooms, stems trimmed, wiped clean, and sliced

  13. 6 boiled artichoke hearts, sliced 1/2-inch thick

  14. 1 1/2 cups chicken stock

  15. 1/2 cup heavy cream

  16. 3 tablespoons chopped green onions

  17. 1 tablespoon minced fresh parsley leaves

  18. 1 teaspoon minced fresh tarragon leaves Toasted sliced French bread, accompaniment

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. In a heavy plastic bag, combine the flour and 1 1/2 teaspoons of the Essence. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour. In a small bowl, combine the breadcrumbs , remaining Essence, cheese , and butter and set aside. In a large Dutch oven , heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to a plate. Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic , and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes. Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream , green onions, parsley, and tarragon, stir, and bring to a boil . Sprinkle the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust , about 25 minutes. Remove from the oven and serve hot over toasted French bread .


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