Cut up a chicken. I skinned it too.
Sprinkle generously with seasoned salt and shake in flour.
I used my electric skillet. Brown the chicken.
Turn until golden on both sides.
Add the broth and sherry, cover and cook 45 minutes.
Add the vegetables. Season with salt and pepper.
Cover and let cook another 15-20 minutes.
Serve with rice. You will have lots of yummy sauce. I also like a salad and crescent rolls with this, because that's what I had the first time I ate it at Helen's. Foodies have great memories!
(Chicken Garden Skillet)
1 chicken, about 3-4 lbs, cut-up
2 T butter
2 T oil
1 C chicken broth
1 C dry sherry
1/2 green pepper, sliced
2 tomatoes, quartered
1 onion, sliced
1 pkg. frozen artichoke hearts
Sprinkle the chicken with seasoned salt (I skin the chicken) and dredge in flour (about 1/2 C)
Brown in butter and oil (350 if using an electric skillet). Brown on both sides.
Add the broth (I used 1 bullion cube in I C hot water), and sherry.
Cover and simmer (250 on electric skillet) for 45 minutes.
Add vegetables, season them with salt and pepper and push them into the broth.
Cover and simmer another 15-20 minutes, until the vegetables are tender.
Serve over rice.