Chicken Garden Skillet Recipe
Ingredients
| Fat | 1/4 Cup (16 tbs) | |
| Fryer chicken | 3 Pound | |
| Seasoned flour | ||
| Chicken broth | 3/4 Cup (16 tbs) | |
| Cooking sherry | 3/4 Cup (16 tbs) | |
| 1 9-ounce package frozen artichoke hearts | ||
| 2 tomatoes, cut in wedges | ||
| Onion | 1 Medium, sliced | |
| Green pepper | 1/2 Medium, sliced | |
Directions
In skillet, melt fat (at 360°, if using electric skillet).
Meanwhile, dredge chicken pieces in seasoned flour.
Brown slowly in the hot fat, about 10 minutes, turning once.
Reduce heat (or reduce temperature of electric skillet to 230°); add chicken broth and cooking sherry to chicken; cover and cook for 45 minutes.
Add vegetables; sprinkle with salt.
Cover; cook just till artichokes are tender, about 15 minutes.
Meanwhile, dredge chicken pieces in seasoned flour.
Brown slowly in the hot fat, about 10 minutes, turning once.
Reduce heat (or reduce temperature of electric skillet to 230°); add chicken broth and cooking sherry to chicken; cover and cook for 45 minutes.
Add vegetables; sprinkle with salt.
Cover; cook just till artichokes are tender, about 15 minutes.
Chef
