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Sherried Artichoke Chicken

Global.Potpourri's picture
Ingredients
  Frying chicken 3 Pound, cut into pieces
  Canned artichoke hearts 1 Pound, drained (1 Can)
  Mushrooms 1⁄4 Pound, sliced
  Onion 3 Tablespoon, finley minced
  All purpose flour 2 Tablespoon
  Chicken bouillon 2⁄3 Cup (10.67 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Salt To Taste
  Pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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