"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken, Artichoke, and Mushroom Casserole Recipe

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This recipe for Chicken, Artichoke, and Mushroom Casserole, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phila Rogers
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 frying chicken (approx. 3 lbs)
1 tsp. salt
1/2 tsp. paprika
6 tbsp. butter or margarine
1/2 pound of mushrooms, sliced
1 can (no.303) artichokes drained
2 tbsp. flour
two-thirds cup chicken broth
3 tbsp. sherry
1/4 tsp. dried or 1 tsp. fresh rosemary

Directions:
Directions:
Cut chicken into serving pieces and sprinkle with salt, pepper, and paprika. Brown in 4 tbsp. of the butter and remove to casserole dish. Add the remaining 2 tbsp. of butter to the drippings and saute the sliced mushrooms. Arrange artichoke hearts between chicken pieces. Sprinkle flour over the mushrooms and stir in chicken broth, sherry, and rosemary. Cook for a few minutes, then pour over chicken and artichokes. Cover and bake in a moderately hot oven (375 degrees) for 40 minutes, or until chicken is tender. Serves 6. The rich gravy is wonderful with any kind of rice.

Personal Notes:
Personal Notes:
From Jason and Justin Hollick's Grandfriend.

 

 

 

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