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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

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, about 3 pounds, cut in serving pieces (or by already cut)
Salt, pepper and paprika
6 tablespoons butter or margarine
1 can (1 pound) artichoke hearts, drained
1/4 pounds fresh mushrooms, sliced
3 tablespoons minced onion
2 tablespoons flour
2/3 cup chicken broth or stock
1/2 cup sherry
1/2 teaspoon dried rosemary
Rice

Directions:
Directions:
Sprinkle chicken generously with salt, pepper and paprika to season.
In skillet, brown chicken pieces on all sides in 4 tablespoons of the butter.
Transfer to 2 quart casserole.
Arrange artichoke hearts between chicken pieces.
Add remaining butter to the drippings in skillet.
Add mushrooms and onions and sauté just until tender.
Sprinkle flour over mushrooms, stir in chicken broth/stock, sherry and rosemary.
Cook, stirring, a few minutes; pour over chicken.
Cover and bake in moderate oven at 350º until done.
Serve over rice

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
One of my favorite dishes that my Mom made!

 

 

 

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