3 pounds chicken
1 teaspoon salt (I've reduced it from 1 1/2 teaspoon)
1/4 teaspoon pepper
1/2 teaspoon paprika
3 Tablespoons oil, divided
1 can 14 ounces Artichoke hearts, water-packed and drained
1/2 pound mushrooms, sliced
2 Tablespoons flour (preferably quick-mixing type)
1 cube chicken bouillon, dissolved in 2/3 cup water
1/2 teaspoon dried thyme
3 Tablespoons Sherry (I always leave this out)
Preheat the oven to 375º F.
Remove the skin from the chicken.
Sprinkle the chicken with the salt, pepper and paprika.
Brown chicken in a non-stick skillet in 2 Tablespoons of oil.
After browning, put the chicken in a big casserole or baking dish.
Arrange the artichoke hearts in the casserole between the pieces of chicken.
Add the mushrooms to the same skillet and sauté until barely tender, adding more oil if necessary.
Sprinkle the flour over the mushrooms and stir it in.
Add the chicken broth, thyme (and sherry if desired.)
Cook, stirring until slightly thickened, then pour over the chicken and artichoke hearts.
Cover with a lid or with foil.
Bake for 40 minutes or until chicken juices run clear.
You can serve this with rolls and mashed potatoes.
Serves 6 (light eaters.)