This one-skillet dish has all the comforts but none of the complications of a good coq au vin. Suffice it to say that it's the perfect savory fall meal.
033. Heat the butter and olive oil over medium high in a large and deep skillet. When the pan is hot, add the chicken. Cook about 3 minutes per side, until nicely seared. Remove. It’s still very raw inside, but don’t worry, we’ll come back to it.
044. Add more oil to the pan if needed. Add the onion and garlic, and fry for 3-4 minutes.
055. Add the mushrooms, and continue to cook until they start to brown. Add some salt and pepper at this point.
066. Add the thyme leaves and artichoke hearts. Cook for 3 more minutes.
077. Pour in the red wine. Bring it to a boil and let it cook for 2 minutes. Add the powdered bouillon, though you can also use chicken base, or bouillon cubes.
088. Place the chicken on top of the veggies and sauce, and top each breast with 2 or so sprigs of thyme. Cover the skillet and turn the heat down to low. Cook for 12-15 minutes.
099. When the chicken is just cooked through, uncover the skillet and set the chicken aside. Create an aluminum foil tent to keep it warm and ready. Add the cup of heavy cream to the skillet and simmer the sauce and veggies until slightly thickened, about 5 minutes. Taste and reseason.
1010. Serve the chicken over pasta, potatoes or rice, with the veggies and sauce poured over top. Garnish with some of the reserved sprigs of thyme.