Chicken with Artichokes
|Whole chicken breasts/2 each legs and thighs||1 1⁄2 Pound, split (2 Pieces, 3/4 Pound Each)|
|Salad oil||1 Tablespoon|
|Frozen artichoke hearts||9 Ounce, thawed (1 Package)|
|Mushrooms||5 Medium, sliced|
|All purpose flour||4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Chicken stock||1 Teaspoon|
|Dry rosemary||1⁄8 Teaspoon, crumbled|
|Minced parsley||1 Tablespoon, minced|
Sprinkle chicken lightly with salt, pepper, and paprika.
In a wide frying pan, cook chicken in butter and oil over medium-high heat until browned.
Arrange chicken in a 1 to 1 1/2-quart casserole with artichoke hearts.
Cook mushrooms in pan drippings until liquid evaporates; sprinkle mushrooms with flour and stir to blend.
Gradually stir in water, sherry, chicken stock base, and rosemary.
Cook, stirring, until slightly thickened; pour over chicken.
Cover and bake in a 375° oven for 20 minutes for breasts (40 minutes for legs) or until meat is no longer pink when slashed in thickest part.
Garnish with minced parsley.