3 1/2 lb. fryer
1/4 c. vegetable oil + 1 tbsp. olive oil
1 sm. can Belgium carrots
12 oz. fresh mushrooms
14 oz. can artichokes, quartered
1 c. chopped green onions
1 sm. can sliced water chestnuts
1/8 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. chicken broth
1/2 c. cooking sherry
2 tbsp. cornstarch

Boil chicken with onions, celery, and salt until tender. Remove from heat and let cool. Chop chicken - save 1 1/2 cups of broth. Heat oil; add carrots, mushrooms, artichokes, onions, chestnuts, thyme, salt and pepper. Stir well. Simmer 10 minutes.

Combine broth, sherry and cornstarch; stir well. Cook over medium heat until thickened. Place chicken and vegetables in 13 x 9 x 2 inch baking dish. Pour sauce over it. Bake at 375 degrees covered 35 minutes.