1 frying chicken, cut up
Salt and pepper to taste
Paprika
6 tbsp. butter + 3 tbsp. oil
1 (16 oz.) can artichoke hearts, drained
1/4 lb. fresh mushrooms, sliced or 1 can pieces and stems mushrooms
3 tbsp. chopped green onion
2 tbsp. flour
2/3 c. chicken broth
1/4 c. sherry
1/2 tsp. crushed rosemary or 2 tsp. fresh rosemary
1/4 tsp. cayenne

Season the chicken generously with the salt, pepper and paprika. In a skillet melt half of the butter and oil over moderately high heat. Add the chicken pieces and fry them until they are brown on all sides. Transfer the chicken to a 2-quart casserole. Arrange the artichoke hearts between the chicken pieces. Add the remaining butter to the drippings in the skillet.

Add the mushrooms and green onion and saute until tender. Sprinkle the flour over the mushrooms and green onion. Stir in the chicken broth, sherry and rosemary. Cook the mixture, stirring constantly, for 3 to 5 minutes. Pour the sauce over the chicken. Bake, covered, at 375 degrees for 40 minutes or until the chicken is tender. Serves 4.