Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
CHICKEN & ARTICHOKES
  • 2-3 lbs chicken pieces
  • 1/4 cup butter or margarine
  • 1 14oz can artichoke hearts(Castroville is just down the road!)
  • 1/2 lb mushrooms, sliced
  • 2 serrano peppers, seeded and chopped
  • 2 tbls all purpose flour
  • 2/3 cup chicken broth
  • 3 tbls dry sherry
  • 1/4 tsp dry rosemary
    1. 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

     
     

    BACK TO MAIN COURSES