Monday, August 3, 2026 Garlic Chicken With Artichokes and Mushrooms
This is one of our favorites, we do it about every 6 weeks or so. Its from The Garlic Lover’s Cookbook, from Gilroy, California, the Garlic Capital of the World. As Will Rogers said, Gilroy at havest time “is the only town in America where you can marinate a steak just by hanging it out on the clothesline”.
Huh? What are the Crème brûlée doing here at the start? Well, they have to be finished by topping them with carmelized sugar, then they need to cool back down again, so you have to start dinner preps with them.
Now we can get to the recipe and mise en place. We’ve modified the recipe by reducing the chicken to 2 breasts or the one giant one here, and going to 1/2 pound of mushrooms and 12 oz of jarred artichokes. The ingredient list also left out the lemon! This is at 8:18 PM, after about 10 minutes of prep.
Starting to poach the chicken.
After finishing the chicken poach we start the mushrooms and artichokes with the 2nd lift of butter and garlic.
Finishing the mushrooms and artichokes, then plating the dish. Done at 8:48 PM.
Quality Control is on the job! This chicken is Livingstone approved!
The Crème brûlée is really Livingstone approved!