Chicken, Mushroom And Artichoke Casserole

Recipe Ingredients

3 lbs	1362g / 48oz	Broiler-fryer chicken
		Salt and pepper
1/2 teaspoon	2.5ml	Paprika
1 tablespoon	15ml	Butter
1/2 cup	118ml	Rich chicken broth
3 tablespoons	45ml	Dry sherry
1 teaspoon	5ml	Fresh tarragon - or
1/4 teaspoon	1.3ml	Dried tarragon
1/4 lb	113g / 4oz	Mushrooms - sliced
1 tablespoon	15ml	Cornstarch
1		Artichoke hearts - (15 ounces) drain

Recipe Instructions

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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