Sherried Artichoke Chicken
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 whole chickens, cut up into 16 pieces
- 6 tablespoons butter (divided use)
- 1⁄2 lb mushroom, sliced
- 4 tablespoons shallots or 4 tablespoons green onions, chopped
- 4 tablespoons flour
- 1 1⁄2 cups chicken broth
- 1⁄2 cup sherry wine
- 1 (14 ounce) can artichoke hearts, drained
directions
- Melt 4 tablespoons of the butter in a heavy skillet.
- Sprinkle chicken with salt, pepper and paprika.
- Brown the chicken pieces in skillet.
- Remove chicken to a 1&1/2 quart casserole dish.
- Place artichoke hearts among the chicken parts.
- Add the remaining butter to the skillet.
- Add the shallots and mushrooms to the skillet and cook about 5 minutes.
- Sprinkle with the flour.
- Stirring constantly, add the chicken broth and sherry to the skillet.
- Cook for a few minutes to combine.
- Pour sauce over chicken and artichokes, cover and heat at 350 degrees F for about 30 minutes.
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Reviews
-
Delish! I followed the recipe exactly only I added minced garlic to the butter before I added the wine/broth. I served the chicken over white rice where it allowed the liquid to absorb into the rice so we could enjoy the great tasting liquids. This recipe is definitely a keeper that I will make again!
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Had all the ingredients, using 4 skinless, boneless LARGE breasts, cut in half. I used full amounts of other ingredients, but 3 shallots (we love them!). Kind of trashed the kitchen by the time I got the casserole ready, but cleaned up before they were done. Since some of the breasts were quite thick, I let them go 40 minutes, and all were done, juicy, and tasty - PLUS, I have another meal ready ! Thanks MonicaJ, for a new chicky prep.