|
Chicken, artichoke and mushroom casserole:
Ingredients:
3 lbs Chicken
1 tsp Salt (I've reduced it from 1 1/2 tsp)
¼ tsp Pepper
½ tsp Paprika
2 Tbsp Oil, plus 1 Tbsp oil
1 can 14 oz. Artichoke hearts, water-packed and drained
½ lb Mushrooms, sliced
2 Tbsp flour (preferably quick-mixing type)
1 cube chicken bouillon, dissolved in 2/3 cup water
½ tsp dried thyme
3 Tbsp Sherry (I always leave this out)
Directions:
Preheat the oven to 375 degrees.
Remove the skin from the chicken.
Sprinkle the chicken with the salt, pepper and paprika.
Brown in a non-stick skillet in 2 Tablespoons of oil.
After browning, put the chicken in a big casserole or baking dish.
Arrange the artichoke hearts in the casserole between the pieces of
chicken. Add the mushrooms to the same skillet and sauté until barely tender,
adding more oil if necessary. Sprinkle the flour over the mushrooms and stir it in.
Add the chicken broth, thyme (and sherry if desired.)
Cook, stirring until slightly thickened, then pour over the chicken and
artichoke hearts. Cover with a lid or with foil.
Bake for 40 minutes or until chicken juices run clear.
You can serve this with rolls and mashed potatoes.
Serves 6 (light eaters.)
  |
