Lunch: Chicken with Mushrooms and Artichokes

Ingredients

8 whole Chicken Legs Or Thighs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
16 ounces, weight White Mushrooms, Sliced
5 whole Garlic Cloves, Minced
1/2 cup White Wine, Or More To Taste
2 cups Chicken Broth (More As Needed)
1 whole (14 1/2 Oz. Size) Artichoke Hearts, Drained , Rinsed, And Patted Dry
1 cup Heavy Cream
Freshly Chopped Chives To Taste
Freshly Grated Parmesan
16 ounces, weight Pasta - Cooked And Drained

Instructions

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.
Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.

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