2 (2 1/2 lb.) chickens, cut into serving pieces
4 tbsp. butter
1 (8 oz.) pkg. frozen artichoke hearts, thawed
1/2 c. chopped onion
1/3 c. flour
1 1/2 tsp. rosemary
1 1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 c. white wine
1 (6 oz.) can button mushrooms

Brown chicken in butter in skillet. Transfer to 9 x 13 inch casserole. Arrange artichokes around chicken. Add onions to skillet. Blend in flour, rosemary, salt and pepper. Add broth and wine, stirring until thick. Add mushrooms. Spoon over chicken. Bake, covered, at 375 degrees for 55-60 minutes. Yield 8 servings.