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Wednesday, February 10, 2010

Crock Pot Chicken and Artichoke Casserole

DARE to try this!

3 pounds broiler-fryer, cut up
Salt, to taste
1/2 teaspoon white pepper
1/2 teaspoon paprika
1 tablespoon butter or margarine
1/2 cup rich chicken broth
3 tablespoons sherry
1/2 teaspoon dried tarragon
1 can mushrooms
2 tablespoons (heaping) quick cooking tapioca
2 jars marinated artichoke hearts, reserve marinade

Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in butter and reserved marinade. Place mushrooms and artichoke hearts in bottom of crock-pot. Sprinkle with tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crock pot and turn to low heat setting. Cook for 7 to 8 hours, or cook on high for 5 hours. If you don't want to brown the chicken first, it's okay.

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