Step 1

Preheat oven to 375º. Combine salt, pepper and paprika and then season chicken thighs evenly all over with mixture.

Step 2

Heat a large skillet over medium-high heat and then add 4 tablespoons of butter.  Place chicken skin side down and brown well, about 5 minutes.  Turn and brown other side for about 3 more minutes.  Do this in two batches and adjust heat accordingly as needed.  Remove to a large Dutch oven with lid, or casserole dish.

Step 3

Drain off butter and wipe pan relatively clean.  Add 2 more tablespoons butter and when melted, add the mushrooms.  Cook and stir for about 5 minutes, adding a little more butter if dry and starting to burn.  Sprinkle with flour and stir to coat for about 30 seconds.  Pour in chicken stock and sherry, simmer for 2 - 3 minutes, stirring and scraping up any browned bits.  Season with salt and pepper.

Step 4

Arrange the artichoke pieces around and in between the chicken thighs.  Pour the mushroom-sherry sauce over the chicken and artichokes.  Cover and bake for 40 to 50 minutes.  Serve with rice or potatoes.