Chicken, mushroom and artichoke casserole

 
                 Chicken, Mushroom and Artichoke Casserole
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Crockpot                         Poultry
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Broiler-fryer chicken
                         Salt and pepper
      1/2  teaspoon      Paprika
    1      tablespoon    Butter
      1/2  cup           Rich chicken broth
    3      tablespoons   Dry sherry
    1      teaspoon      Fresh tarragon -- or
      1/4  teaspoon      Dried tarragon
      1/4  pound         Mushrooms -- sliced
    1      tablespoon    Cornstarch
    1      Can           artichoke hearts -- (15 ounces) drain
 
 Wash chicken and pat dry.  Season with salt and pepper and paprika. Using  
 a large frying pan brown chicken in 1 tsp butter. Transfer to crockpot.  
 Pour broth and sherry into pan. Stir to loosen brown bits. Pour over  
 chicken. Season with tarragon. Cover. Cook on low for 8 hours. Just before 
  serving, saute mushrooms in remaining butter until glazed. Combine  
 cornstarch with equal amount of cold water. Turn crockpot to high. When 
 sauce is simmering, stir in cornstarch mixture. Cook until thickened. Add 
 sauteed mushrooms and artichoke hearts and heat  and serve.
  
 
 
 
 
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