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This is a chicken casserole reminiscent of the classic dish (just like the one Mom used to make), with a few added luxuries, like artichoke hearts and Emmentaler cheese, courtesy of Chef Ben Ford of Ford’s Filling Station.
What to buy: While we love the fresh ones, using frozen artichoke hearts makes this dish much easier to prepare—just mix them into the dish straight from the freezer.
This recipe was featured as part of our Modern Potluck menu.
Beverage pairing: Hiedler Löss Grüner Veltliner, Austria. Artichoke is one of those famous “wine killers,” a food that’s difficult to pair. There’s one wine, by virtue of its green fruits, legume flavors, and pleasing herbaceousness that always seems to stand up: Grüner Veltliner. This is a rich one, but has great acidity and structure to bring definition to the casserole.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...