Sherried Artichoke Chicken
|Frying chicken||3 Pound, cut into pieces|
|Canned artichoke hearts||1 Pound, drained (1 Can)|
|Mushrooms||1⁄4 Pound, sliced|
|Onion||3 Tablespoon, finley minced|
|All purpose flour||2 Tablespoon|
|Chicken bouillon||2⁄3 Cup (10.67 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
Sprinkle chicken generously with salt, pepper, and paprika to taste.
In a frying pan brown chicken pieces on all sides in 4 tablespoons of the butter; transfer to a casserole.
Arrange artichoke hearts between chicken pieces.
Add remaining butter to the drippings in frying pan; add mushrooms and onion and saute until just tender.
Sprinkle flour over mushrooms and stir in chicken bouillon, sherry, and rosemary.
Cook, stirring, for a few minutes; pour over chicken.
Cover and bake in preheated moderate oven (375° F.) for 40 minutes, or until chicken is tender.
Makes 4 servings.