Herbed Chicken & Artichokes


2 1/2 to 3 pound broiling chicken, cut up
Salt and pepper
1 cup chicken bouillon
1 clove garlic, minced
1 branch celery, cut in half
1/2 cup coarsely chopped carrots
Bouquet Garni: thyme, parsley, bay leaf
1 cup pearl onions, canned or fresh
4 medium fresh or 2 ounce can sliced mushrooms
4 1/4-ounce can artichokes


Preheat oven to 400°. Season chicken with salt an pepper. Broil in a shallow pan, skin side down, 15 to 20 minutes – until golden brown; turn and broil 15 minutes until brown. Place in a casserole. Pour off fat. Pour bouillon into pan to dissolve pan seasonings. Pour bouillon with pan juices over chicken. Reduce heat 350°. Add garlic, celery, carrots and bouquet garni (thyme, parsley and bay leaf tied in cheese-cloth), cover and bake for 1 hour. Add onions, mushrooms and artichokes during last 20 minutes of cooking.


Preparation time: 1 hour 45 min

Approximate calories per serving:225

Suggested Menu

Green Salad with Buttermilk Dressing
Herbed Chicken and Artichokes
Water-Pack Canned Peaches

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

1 thought on “Herbed Chicken & Artichokes

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