Ingredients
- 2 artichoke hearts (marinated)
- 1,400 ml boiler-fryer chicken
- 120 ml rich chicken broth
- 45 ml sherry
- 20 gr quick cooking tapioca
- 14 gr butter
- 1 gr pepper (white)
- 1 gr paprika
- 1 gr tarragon (dried)
- 1 package mushrooms
Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 tablespoon 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.
