Chicken Baked With Morels, Artichokes And Peas

• 1 teaspoon olive oil
• 2 chicken breasts, on the bone, split and skinned
• 1 pound fresh morels, cleaned and halved or quartered, if large
• 4 large fresh artichoke hearts, each cut into 8 wedges and tossed with lemon juice
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• About 6 cups chicken broth, homemade or low-sodium canned
• 1/2 cup fresh shelled peas

1. Preheat the oven to 350 degrees.
2. Heat the oil in a large skillet over medium heat.
3. Add the chicken breasts and sear until browned on all sides, about 10 minutes.
4. Place in a large, shallow baking dish.
5. Surround with the morels and artichoke hearts.
6. Season with the salt and pepper.
7. Pour enough chicken broth in the dish to half cover the chicken.
8. Push the morels and artichoke hearts down into the liquid.
9. Bake until the chicken is tender and just cooked through, about 35 minutes.
10. Add the peas to the dish and bake for 5 minutes longer.
11. Divide the chicken among 4 plates.
12. Remove the vegetables from the broth with a slotted spoon and place them around the chicken.
13. Serve immediately.

olive oil, chicken breasts, morels, fresh artichoke hearts, kosher salt, freshly ground pepper, chicken broth, peas

Taken from cooking.nytimes.com/recipes/5797 (may not work)