SHERRY POACHED CHICKEN RECIPE

Sherry Poached Chicken Recipe image

Provided by á-39655

Number Of Ingredients 10

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3 pounds split chicken breast (see note
2 1/2 cups sherry, divided
2 cups wild rice mix (see note)
1 (10.5-ounce) can cream of chicken soup
1 (13-ounce) can artichoke hearts, drained and diced
1/2 cup shredded Parmesan cheese
16 ounces sour cream
2 cups mayonnaise
1/2 cup Italian bread crumbs
1 sprig rosemary

Steps:

PLACE the chicken in a pot just large enough to hold it and cover with 2 cups sherry. Cover and bring to a boil, then reduce heat to low and cook the chicken about 40 minutes, until it reaches 160 degrees. Remove it from the pot and place on a cutting board to cool. COOK the wild rice mix according to package instructions. (Two cups uncooked rice mixture should yield about 6 cups cooked rice.) Set aside. COMBINE cream of chicken soup, artichoke hearts, shredded Parmesan, sour cream, mayonnaise and remaining sherry. REMOVE the chicken from the bone, discarding the skin and cartilage. Dice the chicken into bite-size pieces. PLACE the cooked rice in the bottom of a 13-by-9-inch baking dish. Add the diced chicken and the artichoke mixture. Sprinkle with bread crumbs and insert the sprig of rosemary. Place on a foil-lined sheet pan and place in the oven. BAKE at 350 degrees for 40 to 45 minutes, or until the casserole is brown and bubbly. NOTE: You'll need 2 pounds of cooked chicken, but start with about 3 pounds of raw chicken. After the skin, cartilage and bones are discarded, you should end up with the right amount. For the wild rice mix, Marcus suggests a mix that includes basmati rice. Yield: 8 to 10 servings Note: This recipe can be easily halved. I used boneless chicken breasts and also, sautéed fresh mushrooms in a little butter and added to the rice mixture.