Jerry Orbach's Chicken with Artichokes, Mushrooms, and White Wine

Autograph Celebrity Cookbook, p. 87

2 tablespoons all-purpose flour

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

6 chicken thighs (1 ½ pounds), skin removed

1 tablespoon olive oil

4 ounces button mushrooms, trimmed and thinly sliced

1 (9-ounce) bag frozen artichoke hearts, thawed

1 cup white wine

½ teaspoon dried sage, crumbled

In a bowl, combine the flour, ¼ teaspoon of the salt, and the pepper. 

Zesty!

Dredge the chicken in the flour mixture, shaking off the excess.

In a 10-inch skillet or saute pan, heat the oil over medium heat. Saute the chicken until golden brown, about 4 minutes per side. 

Get a good brown on it because otherwise it'll turn to blah with it boils.

With a slotted spoon or kitchen fork, transfer the chicken to a platter.

Add the mushrooms to the skillet and cook, stirring frequently, until golden, about 4 minutes. Add the artichokes; stir to coat. Add the wine, sage, and remaining ½ teaspoon salt and bring to a boil. Return the chicken to the skillet. Reduce the heat, cover, and simmer until the chicken is cooked through and tender, about 30 minutes.

Served with some bread and jam. 

My Rating: 4/5 "This has great flavor without being overwhelming. The chicken didn't keep its firmness super well after boiling, but there was a good variety of texture in the overall dish so it ended up fine. Plus bonus points for being a favorite of Jerry Orbach!"