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Ingredients
- 3 lb broiler-fryer chicken Salt to taste Freshly-grnd black pepper to taste
- 1/2 tsp paprika
- 1 Tbsp. butter
- 1/2 c. rich chicken broth
- 3 Tbsp. dry sherry
- 1 tsp fresh tarragon (or possibly 1/4 tspn dry tarragon)
- 1/4 lb mushrooms sliced
- 1 Tbsp. cornstarch
- 1 can artichoke hearts - (15 ounce) liquid removed
Directions
- Wash chicken and pat dry. Season with salt and pepper and paprika. Using a large frying pan brown chicken in 1 tsp. of the 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 hrs.
- Just before serving, saute/fry mushrooms in remaining butter till glazed. Combine cornstarch with equal amount of cool water. Turn crockpot to HIGH. When sauce is simmering, stir in cornstarch mix. Cook till thickened. Add in sauteed mushrooms and artichoke hearts and heat and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 344g | |
| Calories 266 | |
| Calories from Fat 108 | 41% |
| Total Fat 12.36g | 15% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 308mg | 13% |
| Potassium 669mg | 19% |
| Total Carbs 24.07g | 6% |
| Dietary Fiber 6.2g | 21% |
| Sugars 5.85g | 4% |
| Protein 6.49g | 10% |
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