Recipe by MonicaJanet
I got this from my mother. I remember her making this back in the 70s. This was very popular so she would make it in large batches and would marinate the chicken sometimes but it is not necessary NOTES: 1. I did not use the salt, pepper and paprika. 2. I did not have a casserole dish that size so I used a 13X9 baking pan. 3. I cut the artichoke hearts in half. 4. I did not use any shallots or green onions. 5. I did not cover it so I baked it longer (60 minutes). 6. I used 3 cups broth and 1 cup sherry because the meat was spread out, but if you use the casserole dish then follow the recipe. 7. I used a pound of mushrooms because I really like them. 8. I have also made this with skinless, boneless breasts
Top Review by CarRod
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!
- 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 See How It's Made
- 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.