Sherried Artichoke Chicken (1970)

• 1 chicken, quartered
• 1 lb artichoke hearts
• 1/4 lb mushrooms, sliced
• 3 tbspns scallions, chopped
• 6 tbspns butter
• 2 tbspns flour
• 2/3 cup chicken broth
• 1/4 cup  dry sherry
• 1/2 tspn rosemary
• Salt, pepper, paprika

Brown chicken in 4 tablespoons butter, and sprinkle with salt, pepper and paprika.  

Place in 2-quart casserole dish. Arrange artichoke hearts between pieces of chicken. Brown mushrooms and scallions in remaining butter.  Add flour, chicken broth, sherry and rosemary. Stir and pour over chicken.

Bake at 375 degrees for 40 minutes. Serves 4.

(Origin - "Favorite Recipes of University Women - Casseroles including Breads" published by the  American Association of University Women; Montgomery, Alabama branch; 1970.  Recipe by Mrs. Geoffrey Brown of the Baltimore, Maryland AAUW)