Sherried Artichoke Chicken

• 2 whole chickens, cut up into 16 pieces
• 6 tablespoons butter (divided use)
• 1/2 lb mushroom, sliced
• 4 tablespoons shallots or 4 tablespoons green onions, chopped
• 4 tablespoons flour
• 1 1/2 cups chicken broth
• 1/2 cup sherry wine
• 1 (14 ounce) 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.

chickens, butter, mushroom, shallots, flour, chicken broth, sherry wine

Taken from www.food.com/recipe/sherried-artichoke-chicken-284885 (may not work)