· 3 pounds (approx.) boiler−fryer, cut up
· 1/2 teaspoon White pepper
· 1/2 teaspoon Paprika
· 1 tablespoon Butter/margarine
· 1/2 cup Rich chicken broth
· 3 tablespoons Sherry
· 1/2 teaspoon Dried tarragon
· 1 can Mushrooms
· 2 tablespoons (heaping) quick−cooking, tapioca
· 2 Jars marinated artichoke, hearts; reserve 1 tbls. of marinade
Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 T. butter. Place mushrooms and drained artichoke hearts in bottom of crockpot. Sprinkle with quick−cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crockpot and turn to Low heat setting. Cook for 7−8 hours. OR cook on High for 5 hours.
· 1/2 teaspoon White pepper
· 1/2 teaspoon Paprika
· 1 tablespoon Butter/margarine
· 1/2 cup Rich chicken broth
· 3 tablespoons Sherry
· 1/2 teaspoon Dried tarragon
· 1 can Mushrooms
· 2 tablespoons (heaping) quick−cooking, tapioca
· 2 Jars marinated artichoke, hearts; reserve 1 tbls. of marinade
Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 T. butter. Place mushrooms and drained artichoke hearts in bottom of crockpot. Sprinkle with quick−cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crockpot and turn to Low heat setting. Cook for 7−8 hours. OR cook on High for 5 hours.