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Have you made Chicken And Artichoke Fricassee (Kaboodle)?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
Cuisine: Cajun & Creole
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken And Artichoke Fricassee (Kaboodle)

Recipe Tags: Poultry Recipes

Date Added: December 08, 2009


6 Unit Artichokes (up to 8) or 1 can artichoke hearts
1 Unit Lemon juice of
6 Potatoes (up to 8) or 3 to 4 quartered peeled, quartered
1 Unit Pepper
6 Unit Chicken Breasts (up to 8) or cut-up frying chicken
1 Bunch Green Onion chopped
1 Cup Dry White Wine optional
1 Tablespoon Fresh Dill chopped or 1 teaspoon dried dill
4 Ounces Butter (1 stick)****
1 Cup Plain Yogurt
1 Tablespoon Flour whole wheat
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1. Preheat oven to 350 degrees.

2. Trim 1/3 tops off of artichokes and trim off stem.

3. Snap off lower leaves. Rub entire thing with 1/2 of a lemon.

4. Cook in boiling water (add other half the lemon's juice to the water).

5. Cook about 10 minutes or until they are tender when pierced with a fork in the base.

6. Drain. Canned artichokes need only rinsing; no cooking is required.

7. Arrange the artichokes and potatoes, if you use them, in a buttered 2-1/2 quart casserole.

8. Brown the chicken pieces in the butter in a large skillet until they are well-browned on both sides, about 15 minutes.

9. Season with salt and pepper. Arrange the chicken pieces over the vegetables in the casserole.

10. Cook the green onions in the pan drippings until they are soft.

11. Add the wine and cook until it has reduced by half.

12. Pour the pan juices over the chicken pieces in the casserole and sprinkle the dill over the top.

13. Cover the casserole and bake in a preheated oven for about 45 minutes, or until the chicken pieces register 180 degrees on an instant read thermometer.

14. Remove the chicken and vegetables to a warmed platter.

15. Combine the yogurt and flour, then add to the dripping in the casserole and cook over low heat, stirring constantly.

16. DO NOT ALLOW THE SAUCE TO BOIL. Pour the sauce over the chicken and vegetables on the platter, or return them to the casserole and top with the sauce.

17. Serve immediately. Note: If you use small chicken pieces such as separated legs or thighs, or boneless breast pieces, they will cook more quickly than larger cuts.

18. In this case, you may need to bake the casserole for only about 25 minutes, and the potatoes will need to be precooked until they are not quite tender, before placing them in the casserole.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Yogurt, Butter, Gluten, MSG, Potato, Poultry, Sulfites, Spring Onion, Onion, Citric Acid allergies.
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