Sherried Chicken With Artichoke Hearts

• 12 chicken thighs
• salt
• pepper
• paprika
• 6 tablespoons butter
• 10 ounces artichoke hearts, cooked (I just use them from a jar)
• 1 cup onion, chopped
• 14 lb mushroom, fresh, sliced
• 3 tablespoons flour
• 34 cup chicken broth
• 12 cup sherry wine
• 12 teaspoon rosemary
• 12 teaspoon sweet marjoram

1. Preheat oven to 375F.
2. Season chicken generously with salt, pepper and paprika.
3. Brown al all sides in skillet in 4 tablespoons of the butter.
4. Transfer to a 3 quart casserole and arrange artichoke hearts between the chicken pieces.
5. Add remaining butter to skillet and saute onion and mushrooms.
6. Stir in flour and cook for 1 - 2 minutes.
7. Add chicken broth, sherry and herbs.
8. Cook, stirring until slightly thickened.
9. Pour over chicken, cover and bake for 40 minutes.

chicken, salt, pepper, paprika, butter, hearts, onion, mushroom, flour, chicken broth, sherry wine, rosemary, sweet marjoram

Taken from www.food.com/recipe/sherried-chicken-with-artichoke-hearts-451620 (may not work)