| 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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