Yield: 1 Servings
|3 pounds||Broiler-fryer; cut up|
|Salt; to taste|
|½ teaspoon||White pepper|
|1 tablespoon||Butter or margarine|
|½ cup||Rich chicken broth|
|½ teaspoon||Dried tarragon|
|2 tablespoons||(heaping) quick cooking tapioca|
|2||Jars marinated artichoke hearts; reserve marinade|
Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in butter and reserved marinade. Place mushrooms and artichoke hearts in bottom of crock pot.
Sprinkle with tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crock pot and turn to LOW heat setting. Cook for 7 to 8 hours. , or cook on HIGH for 5 hours. If you don't want to brown the chicken first, it's okay.
Posted to recipelu-digest Volume 01 Number 338 by James and Susan Kirkland <kirkland@...> on Dec 03, 1997