Chicken with Artichokes

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 package (91 ounces) frozen artichoke hearts
  • 1 cup dry white wine
  • 1 roasting chicken (5 pounds), cut into serving pieces
  • 2 celery ribs
  • 1 tablespoon salt
  • ½ cup finely chopped onion
  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 cup heavy cream
  • 1 cup milk
  • 2 egg yolks
  • 1 cup sliced mushrooms, sautéed


  1. Cook the artichokes in boiling salted water until tender. Drain, cover with the wine, and let stand for several hours or overnight.

  2. Heat two cups water to boiling in a large kettle. Add the chicken, celery, salt and onion. Cover and simmer for two hours, until tender. When the chicken is cool enough to handle, remove the skin and bones. Cut the chicken into cubes.

  3. Strain the broth and skim off the fat. Heat the butter in a large saucepan. Blend in the flour and add chicken broth, cream and milk. Cook, stirring vigorously with a wire whisk, until thickened and smooth.

  4. Beat the egg yolks. Drain the wine from the artichokes and blend the wine with the yolks. Stir the yolk mixture into the chicken sauce. Cook slowly, stirring constantly, for about five minutes. Do not boil.

  5. Add the artichoke hearts, mushrooms and cubed chicken to the sauce. Heat thoroughly and serve over noodles. If desired, white seedless grapes may be added just before serving.

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