Chicken with Artichoke Mushroom and Asparagus

Here is a simple and delicious quick stovetop chicken dish. Enriched with umami from roasted artichokes and mushrooms, this dish is balanced by the freshness of lightly cooked asparagus. Simple Mediterranean fare.

3 chicken leg-thigh pieces

1 jar roasted artichoke halves, drained (I used Trader Joe’s)

1/2 lb fresh mushrooms, sliced (I used mixed mushrooms)

2 cloves garlic, minced

1 Tbsp fresh thyme leaves, minced

1/2 cup pale dry sherry

1 bunch fresh asparagus

Cut off tough ends of asparagus and peel stalks if necessary.

Brown chicken in a non-stick skillet with a dash of olive oil. Brown 3-5 minutes on both sides. Remove chicken to a plate.

Heat a dash of olive oil in the pan and sauté the mushrooms until golden brown.

Add the garlic and thyme, and cook another 2 minutes. Add the artichokes and the sherry and then nestle the chicken pieces into the veggie mixture.

Cover and cook about 20 minutes, over medium-low heat, or until the chicken is cooked through.

While the chicken cooks, sauté the asparagus in a dash of olive oil until just crisp tender.

Season with salt and pepper to taste. Plate the chicken with mushrooms, artichokes and asparagus.

Serves 2-3.

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