Chicken with Mushroom and Artichoke Casserole


Servings: 4 - 6 servings.


What you need:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds broiler-fryer chicken
salt and pepper
1/2 teaspoon paprika
1 tablespoon butter
1/2 cup rich chicken broth
3 tablespoons dry sherry
1 teaspoon fresh tarragon -- OR
1/4 teaspoon dried tarragon
1/4 pound mushrooms -- sliced
1 tablespoon cornstarch
1 15 oz can artichoke hearts -- drained


Ready, set, cook!


1. Wash chicken and pat dry. Season with salt and pepper and paprika.
Using a large frying pan brown chicken in 1 teaspoon butter.
Transfer chicken to crockpot.

2. Pour broth and sherry into pan that had the chicken. Stir to loosen
brown bits. Pour over chicken.

3. Season with tarragon. Cover. Cook on low for 8 hours. Just before
serving, saute mushrooms in remaining butter until glazed. Combine
cornstarch with equal amount of cold water. Turn crockpot to high.
When
sauce is simmering, stir in cornstarch mixture. Cook until
thickened.
Add sauteed mushrooms and artichoke hearts and heat and serve.