Chicken Jerusalem


  • A 4-lb chicken
  • 2 tbsp flour seasoned with salt and pepper
  • ½ cup (1 stick) unsalted butter
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • 1 lb mushrooms, sliced
  • 6 tender artichoke bottoms, cut into quarters
  • ½ cup sherry
  • cups heavy cream
  • Minced parsley


Cut the chicken into serving pieces and roll in the seasoned flour. In a large frying pan, melt the butter and brown the chicken on all sides. Season with salt, pepper, and nutmeg to taste.

Add the mushrooms and artichoke bottoms. Moisten with the sherry. Cover the pan and simmer the chicken for 25 minutes or until tender.

Meanwhile, heat the cream until just simmering. Pour it over the cooked chicken, stirring to mix well. Sprinkle with the parsley just before serving, with plain rice and peas.