3 pounds (approx.) boiler-fryer, cut up
to taste
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 T.
the 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 crock pot. Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crock pot and turn to Low heat setting. Cook for 7-8 hours. OR cook on High for 5 hours.
Servings: 6
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