Ingredients:

• 2 tbsp oil
• 2-1/2-3 lb fryer, cut into serving piece
• seasoned flour
• 1/2 lb fresh mushrooms, cut in pieces
• 1 6oz jar marinated artichoke hearts, drained
• 2 cloves garlic, minced
• 1-1/4 tsp salt
• 1/2 tsp oregano
• 1/2 tsp pepper
• 2 cups canned or fresh tomatoes
• 1/2 cup sherry

Directions:

Preheat oven to 350 degrees. Rinse chicken pieces and pat dry. Dredge in flour and set aside. Place oil in skillet over medium-high heat. Add chicken pieces and brown evenly. Remove chicken to sprayed casserole dish. Add mushrooms and artichoke hearts. In a small bowl, combine tomatoes, garlic, oregano, and pepper. Stir to mix well, and then pour over chicken. Bake 45 minutes or until the chicken is done. Add wine and cook for additional five minutes.