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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sherried Artichoke Chicken Recipe

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This recipe for Sherried Artichoke Chicken is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 frying chicken (approximately 3 pounds) Cut into pieces
6 Tbsp butter
1 can (approximately 1 pound) of canned artichoke hearts drained
1/4 pound of fresh mushrooms (you can you more if you wish)
3 Tbsp minced onions
2 Tbsp flour
2/3 cups of chicken broth or stock
1/4 cup of Sherry
1/2 Tsp dried rosemary
Paprika
Salt and Pepper
Directions:
Directions:
Sprinkle chicken generously with salt and pepper and paprika on both sides.
In skillet, brown chicken pieces on all sides in 4 Tablespoons of butter.
Transfer chicken to 2 quart casserole dish.
Arrange artichoke hearts between chicken pieces.
Add remaining butter to drippings in skillet and add mushrooms and onions and cook until tender.
Sprinkle flour over mushrooms and onions and add chicken broth, sherry and rosemary and cook for approximately 15 minutes.
Pour sauce over chicken and bake until done
Personal Notes:
Personal Notes:
Again, one of my Mom's best recipes. She would make this when my Mom and Dad had their New Years Eve parties when I was young. We always looked forward to this dish.

 

 

 

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