Sherried Artichoke Chicken Recipe
Ingredients
| 1 frying chicken (about 3 pounds), cut into serving pieces | ||
| Artichoke hearts | 2 Cup (16 tbs), drained | |
| Mushrooms | 1/4 pound, sliced | |
| Onion | 3 Tablespoon, finley minced | |
| All purpose flour | 2 Tablespoon | |
| 2/3 cup chicken bouillon | ||
| Sherry | 1/4 Cup (16 tbs) | |
| Dried rosemary | 1/2 Teaspoon, crumbled | |
| Salt, pepper, paprika 6 tablespoons butter or margarine | ||
| Salt, pepper, paprika 6 tablespoons butter or margarine | ||
Directions
Sprinkle chicken generously with salt, pepper, and paprika to taste.
In a frying pan brown chicken pieces on all sides in 4 tablespoons of the butter; transfer to a casserole.
Arrange artichoke hearts between chicken pieces.
Add remaining butter to the drippings in frying pan; add mushrooms and onion and saute until just tender.
Sprinkle flour over mushrooms and stir in chicken bouillon, sherry, and rosemary.
Cook, stirring, for a few minutes; pour over chicken.
Cover and bake in preheated moderate oven (375° F.) for 40 minutes, or until chicken is tender.
Makes 4 servings.
In a frying pan brown chicken pieces on all sides in 4 tablespoons of the butter; transfer to a casserole.
Arrange artichoke hearts between chicken pieces.
Add remaining butter to the drippings in frying pan; add mushrooms and onion and saute until just tender.
Sprinkle flour over mushrooms and stir in chicken bouillon, sherry, and rosemary.
Cook, stirring, for a few minutes; pour over chicken.
Cover and bake in preheated moderate oven (375° F.) for 40 minutes, or until chicken is tender.
Makes 4 servings.
Chef
