2 broilers, 2 - 3 lb.
2 onions, sliced
1 lg. can mushrooms
3 c. chicken broth
Salt
Flour
2 cans artichokes
Pepper
1/2 c. white wine
Rosemary

Brown cut up chicken pieces in oil. Season with salt and pepper. Saute onions, add mushrooms, liquid from mushrooms and artichokes to chicken broth and thicken with flour. Add white wine. Place chicken in roasting pan. Add artichokes and onion gravy and rosemary. Cover pan and bake at 350 degrees for 45 minutes. Serve over rice.