4 tbsp. oil
2 med. onion, chopped
4 tbsp. flour
1 tsp. basil leaves
Salt and pepper to taste
2 pkg. (9 oz. ea.) frozen artichoke hearts
2 c. frozen peas
2 broiler/fryer chickens, cut up
2 cloves garlic, minced
1 lb. small mushrooms, halved
1 tsp. rosemary leaves
4 c. chicken broth

In large Dutch oven, heat oil over medium high heat. Add chicken, a few pieces at a time. Brown well on all sides. Remove as browned, and keep warm. To drippings in Dutch oven, add onion and garlic. Cook 3 minutes. Add mushrooms. Cook 5 minutes longer. Stir in flour, basil, rosemary, salt and pepper. (Note: I mixed these together well in a small bowl before adding.) Gradually stir in chicken broth. Cook 1 minute. Return chicken pieces to Dutch oven. Add artichokes and bring to boil. Cover. Reduce heat and simmer for 30 minutes, or until chicken is tender. Stir in peas and simmer 5 minutes longer. Serve over cooked noodles or rice.

Makes 10 to 12 servings.