3 lbs. chicken parts (whichever parts you prefer)
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
2 tbsp. olive oil
1 tbsp. butter
2 (6 oz.) jars artichoke hearts
2 tbsp. flour
1/4 lb. mushrooms, washed
2/3 c. strong chicken broth
1/3 c. dry white wine
1/2 c. onions, chopped
1 tsp. rosemary or basil, dried (if fresh, use 1 tbsp. finely chopped)

Sprinkle chicken pieces with salt, pepper and paprika. Brown in skillet (or Dutch oven) with the olive oil and butter. Remove chicken from pan when browned. Saute mushrooms, and onions in the pan used to brown the chicken. Add flour to thicken, the wine, broth, rosemary or basil, and cook a few minutes over medium heat until gravy is slightly thickened.

If not using Dutch oven, put chicken and artichokes in an oven-proof casserole, pour gravy over chicken, and bake in 375 degree oven for 35 to 40 minutes.

If using a Dutch oven, combine chicken, artichoke hearts, and gravy, cover, and cook on top of the stove, medium heat until done. It takes less cooking time on top of the stove.