Hearty Elegance: Braised Chicken with Mushrooms and Artichokes

Posted by Fernando Acosta on

Savor the cozy embrace of this dish for braised chicken with mushrooms and artichokes, which combines elegance and simplicity. This recipe, which is ideal for the RJ Legend 1.9 Quart Dutch Oven Pot, is a flavorful symphony that includes perfectly braised artichokes, earthy mushrooms, and tender chicken. It's a gourmet adventure that effortlessly transports the flavor of a filling dinner to your table, making it perfect for health-conscious but opulent dining occasions. This recipe is sure to please, whether it is served for a big occasion or a family supper.


Using our RJ Legend 1.9 Quart Dutch Oven Pot

Cooking Braised Chicken with Mushrooms and Artichokes in the RJ Legend 1.9 Quart Dutch Oven Pot is ideal due to its excellent heat retention and distribution, essential for even braising. The pot's depth accommodates all ingredients comfortably, allowing flavors to meld beautifully. Its enamel coating ensures a non-stick surface, making both cooking and cleanup effortless. Additionally, the pot's aesthetic appeal enhances the presentation of the dish, making it perfect for serving directly at the table for an elegant dining experience.




  • Chicken thighs (boneless, skinless) - 4 chicken thighs (about 1.5 pounds)
  • Fresh mushrooms - 8 ounces (approximately 2 cups sliced)
  • Canned or fresh artichokes - 1 can (14 ounces) or 4-6 fresh artichoke hearts
  • Chicken broth - 1 cup
  • White wine (optional) - 1/2 cup (you can adjust this to your preference)
  • Garlic - 4 cloves, minced
  • Onions - 1 medium onion, finely chopped
  • Olive oil - 2 tablespoons
  • Butter - 2 tablespoons
  • Herbs (thyme, rosemary) - 1 teaspoon each (adjust to taste)
  • Salt - 1/2 teaspoon (adjust to taste)
  • Pepper - 1/4 teaspoon (adjust to taste)

Nutritional Information (Approximate Per Serving, 4 Servings):

Calories: 375

Protein: 30g

Fats: 20g

Carbohydrates: 12g



Season Chicken: Sprinkle chicken thighs with salt and pepper for flavor.


Brown Chicken: Heat olive oil in the Dutch oven over medium heat. Add chicken and cook until each side is golden. Remove chicken and set aside.


Sauté Vegetables: In the same pot, add onions and garlic, cooking until softened. Then add mushrooms, cooking until they release moisture and brown.


Add Artichokes: Stir in artichokes, cooking briefly with the mushrooms.


Braise with Chicken: Return the chicken to the pot. Add chicken broth (enough to partially cover the chicken) and a splash of white wine for extra flavor. Add herbs like thyme or rosemary.


Simmer: After adding the chicken, broth, wine, and herbs, bring the mixture to a gentle simmer. Cover and reduce the heat. Let it cook slowly for about 30-40 minutes, or until the chicken is thoroughly cooked and tender.

Finish and Serve: Check for doneness, adjust seasoning, and serve the braised chicken with its rich, flavorful sauce.

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