Sherried Chicken With Artichoke Hearts
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
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
- Preheat oven to 375°F.
- Season chicken generously with salt, pepper and paprika. Brown al all sides in skillet in 4 tablespoons of the butter.
- Transfer to a 3 quart casserole and arrange artichoke hearts between the chicken pieces.
- Add remaining butter to skillet and saute onion and mushrooms.
- Stir in flour and cook for 1 - 2 minutes.
- Add chicken broth, sherry and herbs.
- Cook, stirring until slightly thickened.
- Pour over chicken, cover and bake for 40 minutes.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.