Sherried Chicken With Artichoke Hearts |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from the Montgomery AL, 1969 Garden Club Cookbook, Casseroles Including Breads. The original was submitted by Mrs. Billy W. Royal of the H. R. Totten Garden Club, Chapel Hill, NC. Ingredients:
12 chicken thighs |
salt |
pepper |
paprika |
6 tablespoons butter |
10 ounces artichoke hearts, cooked (i just use them from a jar) |
1 cup onion, chopped |
1/4 lb mushroom, fresh, sliced |
3 tablespoons flour |
3/4 cup chicken broth |
1/2 cup sherry wine |
1/2 teaspoon rosemary |
1/2 teaspoon sweet marjoram |
Directions:
1. Preheat oven to 375°F.
2. Season chicken generously with salt, pepper and paprika. Brown al all sides in skillet in 4 tablespoons of the butter.
3. Transfer to a 3 quart casserole and arrange artichoke hearts between the chicken pieces.
4. Add remaining butter to skillet and saute onion and mushrooms.
5. Stir in flour and cook for 1 - 2 minutes.
6. Add chicken broth, sherry and herbs.
7. Cook, stirring until slightly thickened.
8. Pour over chicken, cover and bake for 40 minutes.
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