Baked Chicken with Mushrooms, Olives and Artichokes

Today's recipe has a few of my favorite things - chicken, olives and mushrooms; with those three things, how bad could it be right? I found this recipe in The Best Casserole Book Ever by Beatrice Ojakangas. There were so many delicious recipes in this book it was hard to choose. One thing that stood out to me was this was sized down for 2. I always have a hard time cooking for just the two of us, which is ok since we'll have it for lunch the next day or depending on the recipe I'll freeze it for a "lazy day".

There was a note  in the description of the recipe saying that sometimes, she added artichokes to the dish, so that's exactly what I did. It had a lot more sauce than I expected, but David loved it so much he ate the sauce with the olives, mushrooms and artichokes by itself.

Enjoy!

Creamy Baked Chicken with Mushrooms, Green Olives and Artichoke Hearts
Adapted from The Best Casserole Cookbook by Beatrice Ojakangas

Ingredients

2 chicken legs and thighs, split
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika
1/2 tsp Garlic powder
1 Tbs butter
1 tsp flour
1 tsp dijon mustard
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup heavy cream
8 oz mushrooms, sliced
1/4 cup green olives, sliced
1/4 cup artichoke hearts, chopped
1 tsp herbes de Provence

Directions

1. Preheat oven to 375. Wash the chicken and pat dry with paper towels. Combine the next 4 ingredients and sprinkle over chicken on both sides.

2. In a large skillet, melt butter. Add the chicken and brown thoroughly on both sides. Transfer to a 1 quart casserole.

3. Stir flour and mustard into the drippings in skillet. Whisk in the wine, broth and cream, bring to a boil, whisking constantly. Continue cooking at a gentle boil for about 3 minutes, or until sauce is thickened. Stir in mushrooms, olives, artichokes and herbes de Provence. Pour sauce over chicken in the casserole.

4. Cover and bake for 30 minutes or until the chicken in tender. Uncover and bake for another 5 minutes.