EASTER CHICKEN- Ruth Caldwell

• porsiyonlar: 6

Malzemeler

3 pound cut up fryer (or equal weight of chicken pieces)

I use skin-free and a mix of thighs and breasts. Following amounts will vary depending on amount of chicken and number of guests.

1 ½ teaspoon salt

½ teaspoon paprika

¼ teaspoon pepper

6 tablespoons butter

¼ pound mushrooms cut in large pieces

12-15 ounce can of artichoke hearts Medium is better than large (too fibrous)

2 tablespoons flour

2/3 cup chicken consommé or bouillon

3 tablespoons sherry

Yöntemler

Salt pepper and paprika the chicken pieces Then brown them prettily in four tablespoons of the butter and put them in a big casserole. Now put the other two tablespoons of butter into the frying pan and sauté the mushrooms in it for 5 minutes. Then sprinkle the flour over them and stir in the chicken consommé and sherry. While this cooks five minutes, you may open the can of artichokes and arrange them between the chicken pieces. Then pour the mushroom-sherry sauce over them, cover and bake at 375 for 40 minutes. Do NOT COVER. Otherwise, the sauce will be too watery.

You can fix this in the morning, or the day before. I have always done this the day before. Put your middle-sized baking potatoes in the oven 20 minutes before you put the casserole in and things will come out fine.

Notlar

Classic Easter Chicken made by Ruth Caldwell for Hart/Caldwell/Rudolf Easter meal