1 (3 lb.) chicken, cut up
1 onion, chopped
6 tbsp. butter
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. fresh mushrooms, sliced
2 tbsp. flour
1 c. chicken broth
1/4 c. dry white wine
2 (15 oz.) cans artichoke hearts, drained

Preheat oven to 375 degrees. In a large skillet, brown the chicken and onion in 4 tablespoons of butter. Season with salt and pepper. Remove and put in a 2- quart casserole. Add the remaining 2 tablespoons of butter and saute the mushrooms for 5 minutes. Sprinkle the flour over the mushrooms and stir in broth and wine; simmer 5 minute, stirring constantly, until thickened and smooth.

Arrange the artichokes among the chicken pieces. Pour the mushroom sauce over the chicken and artichokes. Cover and bake about 1 hour.

NOTE: This can be prepared the day before serving and stored in refrigerator. Bake as above. Serves 6.