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Preheat oven to 350°
1.
Combine the salt, pepper, and paprika together, then pat the mixture evenly over the chicken pieces.
2.
Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a large frying pan. Brown the thighs in the hot fat, but do not cook them through. Remove the chicken from the skillet and pat off excess oil with paper towels. Set aside
3.
Melt the remaining butter and oil in the skillet and sauté the mushrooms. Add 1/4 cup of the sherry and stir until absorbed. Remove them from the skillet and set aside.
4.
Set the heat to medium and slowly add the flour to the skillet, stirring briskly. Cook for
1–2 minutes, stirring often, until the mixture develops a beautiful brown color.
5.
Add the remaining sherry and whisk vigorously.
6.
Slowly add the chicken broth in a thin, steady stream, whisking constantly to prevent lumps. Bring the sauce to simmer and cook, stirring occasionally, until it is reduced in volume by about half. Stir in the mushrooms.
7.
Pour half of the sauce into a baking dish that is large enough to hold the chicken snugly in a single layer. Arrange the chicken in the dish, tuck the artichokes around the meat, and pour the remaining sauce over the top.
8.
Cover the chicken with tin foil and place on the middle rack of your oven for 45 minutes. Remove the foil and continue cooking for 15 minutes or until the chicken is fully cooked and tender.
NOTE: Add another layer of flavor to this Chicken Jerusalem by cooking it in an ovenproof, clay baking dish. It makes all the difference!
Wine Recommendation: Full-bodied, fruity Chardonnay
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