Chicken and Artichoke Casserole
Browned chicken pieces with marinated artichoke hearts and mushrooms slow-cooked in a tarragon-sherry broth thickened with quick-cooking tapioca.
AmericanChickenIntermediate360 min
Ingredients
Servings
6
- 3 lb broiler-fryer chicken, cut up
- 0.5 tsp white pepper
- 0.5 tsp paprika
- 1 tbsp butter
- 0.5 cup rich chicken broth
- 3 tbsp dry sherry
- 0.5 tsp dried tarragon
- 4 oz sliced mushrooms, drained
- 2 tbsp quick-cooking tapioca
- 2 jar marinated artichoke hearts, drained (reserve 1 tbsp marinade)
Instructions
- 1
Season chicken with salt, white pepper, and paprika. Brown in butter in a large skillet.
- 2
Add mushrooms and artichoke hearts to crockpot.
- 3
Place browned chicken on top. Mix broth, sherry, tarragon, reserved marinade, and tapioca; pour over chicken.
- 4
Cover and cook on LOW 6–8 hours.
Tags
chickenartichokeelegantcasseroletarragonslow cookeramerican
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