Chicken Jerusalem

• 2 lbs. chicken (a small whole one, or 6 thighs)
• 0.5 cup seasoned flour
• 4 Tbsp. butter
• Salt and white pepper
• 0.25 lb. mushrooms
• 4 baby artichokes
• 0.75 cup dry sherry
• 1 cup light cream
• 2 Tbsp. chopped parsley and chives

Cut up the chicken (if whole) and dredge in seasoned flour.

Strip off the outer leaves of the artichokes and then cut off the top of the remaining leaves so that no woody inedible leaf parts are left. Then cut the artichokes in quarters and spoon out the choke and the little pointy leaves in the middle.

Slice the mushrooms thinly and chop the chives and parsley together.

In a heavy skillet you have a lid for, sauté the chicken in butter until lightly browned on all sides, adding salt and pepper to taste.

Add the mushrooms, artichoke pieces, and sherry, and simmer, covered, for 20–25 minutes until the chicken is tender and most of the liquid has evaporated.

Warm the cream, stir it in, and add the herbs. Heat, but do not boil. Serve with mashed potatoes, pasta, or rice.