Chicken with Mushrooms and Baby Artichokes

The Gourmandise School   of Sweets and Savories

Got Charcuterie? Wednesday, April 9th @6pm with Red Bread's Rose Lawrence. The sun is shining... ...and our menus are changing! Our chefs have just turned in their summer class ideas and Hadley's been busy putting these up on our June schedule, making sure that every week has at least 4 evening courses to choose from. Hadley's also been recipe testing hergrain-free series (scroll down for teaser recipe), covering everything from breakfast to dinner and building a GF pantry. Our July and August classes will be posted the third week of April. If our calendar looks more varied than ever, it's because we have a delicious new roster of chefs on tap. Joseph Shuldiner, director of the Institute of Domestic Technology, will be teaching a three-week series based on his Pure Vegan book (included in the classes), Chef Lauren Cartmel, formerly of Comme Ça is bringing her smooth approach to dinner with aWhole Fish class and her take on date night with Je T'aime; A Night in Paris. Our sunshine and bountiful markets have attracted some chefs from the other coast- we're excited to host Ashton Keefe of NYC's Haven's Kitchen for a delightful Pink Sips & BBQ class on June 12th (book with your friends)! Your favorite staff Chefs from Christianne to Senthil will round out the month with Couples Night: Steakhouse  and a Passage to India. Once you've mastered these techniques, feel free to give yourself time and space to play in your kitchen by sending your Jr. Chefs to us for summer camp. Chef Christianne was charged with creating a challenging set of menus, so for three weeks in July, your 6-12 year olds can choose from ourJr Julia and Jacques week to 3 Course Meals or our International Culinary Passport. Sweet on summer? We've got one week of Pastry Camp and just a few spots left for Bakery Bootcamp! Whew! We're so excited for all this activity- stop in to say hello or meet our staff, and don't forget to call the hotline with any sweet or savory questions. 310.656.8800. Chicken with Mushrooms and Baby Artichokes 1 tbsp coconut oil, melted 1/2lb mushrooms, sliced 12 oz artichoke hearts, quartered or baby artichokes peeled trimmed and quartered 2 cloves garlic, minced 2 sprigs thyme 1 tsp cumin, divided 1 tsp coriander, divided 2 tbsps white wine 1/4 cup chicken broth sea salt and pepper 4 bone in skin on chicken legs 1 lemon, sliced 1 tsp red pepper chili flakes Pre heat oven to 425˚. Coat a large casserole dish with the coconut oil. Add mushrooms, artichokes and garlic to the pan. Sprinkle with 1/2 tsp, cumin, coriander, thyme, and salt and pepper over the vegetables. Pour chicken broth and  wine over vegetables and toss to coat. Generously season the chicken with salt and pepper on both sides. Then sprinkle with the remaining cumin and coriander. Nestle the chicken on top of the mushroom and artichoke mixture. Top chicken with lemon slices and chili flakes. Cover baking dish with a lid or aluminum foil. Bake for 20 minutes, remove cover and continue to bake uncovered for 15 to 20 minutes or until a thermometer reads 165˚.   Wishing you a delicious day,  Clémence and Hadley