Soak top and bottom of clay cooker in water about 15 minutes; drain. Place
mushrooms, onion and garlic in cooker. Coat chicken pieces with mixture of
flour, salt, paprika, rosemary and pepper. Arrange chicken pieces, skin
side up, in even layer over vegetables. Pour in chicken broth and sherry. .
Place covered cooker in cold oven. Set oven at 425 degrees. Bake just until
chicken is tender, about 1 hour. Gently stir in artichoke hearts. Bake
covered until artichokes are hot, about 10 minutes.. Remove cover; bake
until chicken is crisp and brown, 5 to 10 minutes.
Recipe by: Clay Cookery
Posted to MC-Recipe Digest by "johndavid@prodigy.net"
<johndavid@prodigy.net> on Apr 19, 1998
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