Recipe

Opulent Chicken Casserole Recipe


Opulent Chicken Casserole Recipe
One of momma's favorite dishes to serve with her Charleston rice pilaf and a steamed broccoli. It is very moist and flavorful. Tarragon is one of my favorite herbs. I wish it would grow in Florida heat.

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Ingredients
  • 4 whole chicken breasts split in half
  • salt
  • pepper
  • paprika
  • 1/2 cup of butter
  • 1 lb. of fresh mushrooms, sliced
  • 2 - 81/2 oz cans of artichoke hearts
  • 1/2 teaspoon of dried tarragon
  • 1 fennel bulb, cleaned and slivered in long pieces
  • 3 tbsp. of flour
  • 1/2 cup of Sherry
  • 1 1/2 cup of chicken stock

Directions
  1. Split chicken breasts (can use boneless for ease but the dish tastes better when you cook half breasts on the bone)
  2. Rub breasts quite heavily with salt/pepper and paprika.
  3. Saute in 3 tbsp. of butter until skin side is golden brown.
  4. Rub the bottom of a 3 quart casserole with one tbsp of soft butter and layer the slivered fresh fennel on the bottom of the casserole.
  5. Place breasts on top. Scatter artichoke hearts around the chicken.
  6. Saute mushrooms in the remaining butter, season with tarragon and cook a few minutes more. Sprinkle with flour and toast the flour to cook off the raw taste.
  7. Add sherry and broth and cook until thickened.
  8. Pour over chicken, artichokes, and fennel. Cover and bake at 375 degrees for 45 minutes.

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Comments


Another of my favorite combos - chicken and artichokes...I know I'm gonna try this one. I've never used fresh fennel - is it less "potent" than the dried stuff?


I like it when it is slowly cooked in butter, it is a slight anise flavor and isn't as pronounced and licoricy like it is when raw. It kind of mimics the tarragon flavor of the sauce.


That strong black licorice flavor is what often scares me away from fennel, but I've never used anything but the dried variety. I will definitely try using the bulb!


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