Chicken with Artichokes

I love this recipe and was surprised that red wine paired so well with the chicken.

3 lbs. chicken, diced
1/2 cup onions
8 T. butter
1/2 lb sliced mushrooms
2 Tablespoons flour
1/4 red wine
1 cup chicken stock
Artichoke hearts (canned or frozen)

Cook 6 T. butter with chicken and onions. Remove and set aside. Add 2 T. butter and saute mushrooms for 5 minutes. Sprinkle flour. Add the wine and stock. Simmer 5 minutes or until thickened. Add in artichokes and chicken. Bake 40 minutes at 375 degrees This can be served with rice.