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3 to 3-1/2 lb. broiler fryer, cut up
1/4 tsp. minced garlic
4 Tbsp. butter or margarine
1 (14 oz.) can or jar artichoke hearts,drained and halved
1/4 lb. mushrooms, sliced
2 Tbsp. all-purpose flour
2/3 c. regular strength chicken broth
3 Tbsp. dry Sherry
1/4 tsp. rosemary

Rinse chicken and pat dry. Lightly sprinkle each piece with salt,
pepper, paprika and garlic. Set aside. Melt butter in wide frying
pan over medium heat. Add chicken, a few pieces at a time and cook
till brown. Transfer to shallow 3 quart casserole and tuck
artichokes in between pieces. Set aside. Drain off all but 3
tablespoons of drippings from frying pan and add mushrooms and cook
until golden, then add broth, sherry and rosemary. Cook, stirring
until thickened. Pour evenly over chicken and artichokes. Cover
and bake at 375 degrees for 40 minutes or until thigh meat is no longer
pink near bone when slashed.

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