-JUDY GARNETT PJXG05A
3 lb (approx.) boiler-fryer, cut up salt; to taste
1/2 tsp White pepper
1/2 tsp Paprika
1 tbsp Butter/margarine
1/2 cup Rich chicken broth
3 tbsp Sherry
1/2 tsp Dried tarragon
1 can Mushrooms
2 tbsp (heaping) quick-cooking tapioca
2 Jars marinated artichoke hearts, reserve 1 T. of the marinade
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Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 T. butter. Place mushrooms and drained artichoke hearts in bottom of crockpot. Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crockpot and turn to Low heat setting. Cook for 7-8 hours. OR cook on High for 5 hours. If you don't want to brown the chicken first, it's o.k.
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