** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
Comments on Chicken And Artichoke Fricassee (Kaboodle) Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
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.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
