Chicken And Chokes

• 3 lb. fryer or chicken parts
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• 6 Tbsp. butter
• 1/2 lb. mushrooms or more
• 1 can artichoke hearts, drained (water packed, not marinated)
• 2 Tbsp. flour (increase for more gravy)
• 2/3 c. chicken broth (canned or bouillon) or more for larger amount of gravy
• 3 Tbsp. sherry wine or more
• 1/4 tsp. rosemary

1. Sprinkle salt, pepper and paprika over chicken.
2. Brown chicken in 2 tablespoons butter.
3. Set aside in casserole.
4. Add 4 tablespoons butter to drippings.
5. Saute mushrooms.
6. Arrange chokes between chicken.
7. Sprinkle flour over mushrooms.
8. Add chicken broth, sherry and rosemary.
9. Cook and stir a few minutes.
10. Add to casserole.
11. Cover and bake at 375u0b0 for 40 minutes or more.
12. Serve over rice.

chicken, salt, pepper, paprika, butter, mushrooms, hearts, flour, chicken broth, sherry wine, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008698 (may not work)