| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Chicken pieces; I use thighs, up to 3 |
| 1/4 | c | Butter or margarine |
| 1 | cn | (14 oz) artichoke hearts(Castroville is just down the road!) |
| 1/2 | lb | Mushrooms; sliced |
| 2 | Serrano peppers; seeded and chopped | |
| 2 | tb | All purpose flour |
| 2/3 | c | Chicken broth |
| 3 | tb | Dry sherry |
| 1/4 | ts | Dry rosemary; I use about a tablespoon of fresh chopped |
INSTRUCTIONS
Rinse the chicken pieces and pat dry, then season with salt, freshly ground pepper and I use Calvin's powder, any hot chile powder, set aside...in a wide pan melt the butter or marg, add the chicken and brown all over, remove and put in a shallow 3 qt baking pan, and tuck the artichoke pieces all around the chicken. Re-heat the frying pan and add all the mushrooms and the peppers and cook until a little brown, then throw in the flour, mix around, add the chicken broth and the sherry and cook until thickened a little, pour over the chicken pieces, add the rosemary, and put into a 350 F oven for about 30 minutes...this is a fabulous dish, you will do it again and again, if you like artichokes! Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Jun 02, 1998
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