Recipe

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• 2 whole chickens, cut up into 16 pieces
• 6 tbsp butter (divided use )
• 1/2 lb mushroom, sliced
• 4 tbsp shallots or 4 tbsp green onions, chopped
• 4 tbsp flour
• 1 1/2 cups chicken broth
• 1/2 cup sherry wine
• 1 (14 oz) can artichoke hearts, drained

• 1 Melt 4 tablespoons of the butter in a heavy skillet.
• 2 Sprinkle chicken with salt, pepper and paprika.
• 3 Brown the chicken pieces in skillet.
• 4 Remove chicken to a 1&1/2 quart casserole dish.
• 5 Place artichoke hearts among the chicken parts.
• 6 Add the remaining butter to the skillet.
• 7 Add the shallots and mushrooms to the skillet and cook about 5 minutes.
• 8 Sprinkle with the flour.
• 9 Stirring constantly, add the chicken broth and sherry to the skillet.
• 10 Cook for a few minutes to combine.
• 11 Pour sauce over chicken and artichokes, cover and heat at 350 degrees F for about 30 minutes.