Chicken with Green Garlic, Baby Artichokes and Morel Mushrooms
Fresh morels aren’t cheap but they are a spring treat. You can find less expensive dried ones online or at Surfas in Culver City. Green garlic is in most farmers markets now. This recipe will work using 15 whole fresh garlic cloves, which you peel and leave whole.
Ingredients
- 16 pieces chicken
- ½ cup olive oil
- ½ cup dry vermouth or white wine
- 1 pound green garlic
- 14 baby artichokes (2-to 3 pounds), clean, trim base and cut in quarters
- salt and pepper
- 1 pound fresh or 4 ounces dried morel mushrooms
- 1 t fresh thyme
- 3 fresh bay leaves
- 1/c cup chopped fresh parsley
Instructions
- Preheat oven to 350 degrees. If using dried morels, soak in ½ cup hot water while sautéing chicken. Clean garlic well, slice off brown or dry parts, and slice into thin ¼ inch rounds.
- In a large skillet, sauté garlic in some olive oil until garlic begins to soften, about 5 minutes, add artichokes, some salt and pepper, and cook, stirring, another 5 minutes.
- In a large oven proof skillet, heat olive oil. Season chicken pieces with salt and pepper. Add to pan, not crowding, and brown on each side, about 3 to 5 minutes each. Remove from pan.
- Deglaze pan with wine or vermouth, add sautéed garlic and artichokes, the mushrooms, thyme and bay and the chicken. Cover and let cook over medium low heat until the chicken is cooked through, about 30 minutes. You can also place in the warm oven and let cook 45 minutes.
- Remove from heat and test for doneness. No one likes chicken sushi. Serve with the Vegetable Tian. And matzo.
