Chicken and Artichoke Cooked in a Baking Dish
Chicken and Artichoke Casserole (Like Mom Used to Make... With a Twist):
Crave a dish that takes you back to simpler times with a hint of luxury? Try out this Chicken and Artichoke Casserole recipe, inspired by Chef Ben Ford of Ford's Filling Station.
Ingredients (Serves 8-10):- 2 quarts (8 cups) low-sodium chicken broth- 2 teaspoons kosher salt- 2 medium heads fennel, chopped- 2 large yellow onions, quartered- A 7-pound chicken, rinsed, giblets and neck discarded- 1 3/4 sticks (14 tablespoons) butter, plus some for buttering the dish- 2 pounds cremini mushrooms, sliced thin- 1 1/2 cups half-and-half- 2 cups whole milk- 1 medium leek, halved lengthwise, rinsed, and sliced thin- 4 large garlic cloves, chopped- 1/2 cup all-purpose flour- 1 teaspoon hot sauce (such as Tabasco)- 1/4 cup grated Parmesan cheese, about 1/2 ounce- 1 cup grated Emmentaler cheese, about 2 1/2 ounces- 1 tablespoon fresh thyme leaves, chopped- 1 (9-ounce) package frozen quartered artichoke hearts, about 3 cups, or cooked fresh artichoke hearts- 1/2 cup plain dry breadcrumbs
Instructions:
- In a large pot, combine chicken broth, salt, fennel, onions, and chicken. Bring to a boil over high heat, then reduce heat to low and simmer, covered, until the chicken is tender and fully cooked, approximately 1 hour. Remove the chicken from the liquid and place it on a cooling rack set over a baking sheet. Reserve the cooking liquid for another use.
- Melt a tablespoon of butter in a large pan over medium heat. When the butter foams, add a quarter of the mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown, around 10 minutes. Season with salt and pepper, and set aside. Repeat with 3 more batches of mushrooms, using 1 tablespoon of butter per batch.
- Once the chicken is cool enough to handle, remove the skin and cut the meat into 1-inch cubes. Discard the skin and bones, and keep the meat aside.
- Preheat the oven to 375°F. In a saucepan, combine half-and-half and milk, and bring to a simmer over medium-low heat. Keep the mixture warm on low heat.
- Melt 10 tablespoons of butter over medium heat in a large Dutch oven or heavy-bottomed pot. Once it foams, add leek and garlic, and cook until softened, approximately 2 minutes. Season with salt.
- Sift flour over the leek mixture, stir to combine, and cook, stirring constantly, until the flour is well incorporated and has lost its raw flavor, about 3 minutes. Remove from heat, and slowly add the warm half-and-half and milk mixture, stirring until smooth. Return the sauce to the stove over medium heat and cook until it simmers and begins to thicken, about 3 minutes. Remove from heat and add hot sauce, Parmesan cheese, Emmentaler cheese, and chopped thyme; stir until the cheese melts.
- Stir in the reserved chicken, mushrooms, and artichoke hearts, and season to taste.
- Butter a 13x9-inch baking dish. Spread the mixture in an even layer, and then sprinkle the breadcrumbs evenly on top. Bake, uncovered, until the edges are bubbling, the breadcrumbs are golden brown, and the casserole is heated through, around 30 minutes. Allow the casserole to rest for 5 minutes before serving.
Beverage Suggestion: This dish calls for a Hiedler Löss Grüner Veltliner, Austria. Artichoke, a notoriously difficult pairing wine, often clashes with dishes. However, the green fruits and herbaceousness of Grüner Veltliner make it ideal for balancing this rich casserole. Enjoy your meal!
- The Chicken and Artichoke Casserole recipe, inspired by Chef Ben Ford, incorporates artichoke hearts as one of its key ingredients.
- Before preparing the casserole, it's important to follow the proper instructions for cooking the chicken, such as simmering it in low-sodium chicken broth until it's tender and fully cooked.
- Once the casserole is ready, consider pairing it with a Hiedler Löss Grüner Veltliner, as suggested, to balance the rich flavors of the casserole, particularly the artichoke hearts.
