How To make Chicken, Mushroom and Artichoke Casserole
How To make Chicken, Mushroom and Artichoke Casserole
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3 pounds Broiler-fryer chicken Salt and pepper 1/2 teaspoon Paprika 1 tablespoon Butter 1/2 cup Rich chicken broth 3 tablespoons Dry sherry 1 teaspoon Fresh tarragon
or 1/4 teaspoon Dried tarragon 1/4 pound Mushrooms :
sliced 1 tablespoon Cornstarch 1 Can artichoke hearts -- (15 ounces) drain Wash chicken and pat dry. Season with salt and pepper and paprika. Using a large frying pan brown chicken in 1 tsp 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 hours. Just before serving, saute mushrooms in remaining butter until glazed. Combine cornstarch with equal amount of cold water. Turn crockpot to high. When sauce is simmering, stir in cornstarch mixture. Cook until thickened. Add sauteed mushrooms and artichoke hearts and heat and serve.
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⏱️TIMESTAMPS⏱️ 0:00 Intro 0:53 Ingredients prep 2:36 How to season chicken 2:54 How to saute chicken 3:46 Sauteing the rest of the ingredients 4:25 Making the creamy sauce 5:06 Adding chicken back into the sauce 5:22 Finishing touches 7:10 Taste test
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