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Post by ellise on Jul 21, 2005 17:46:10 GMT 10
3 lb (approx.) boiler-fryer, cut up 1/2 tsp white pepper 1/2 tsp paprika 1 Tbsp butter 1/2 cup rich chicken broth 3 Tbsp sherry 1/2 tsp dried tarragon 1 can mushrooms 2 Tbsp (heaping) quick-cooking tapioca 2 jars marinated artichoke hearts Salt to taste Wash chicken. Pat dry with paper towels. Season withsalt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 tbs 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.
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