Chicken Jerusalem - cooking recipe

Ingredients

2 Tbsp. oil
1 (2 1/2 to 3 lb.) fryer, cut into seving pieces
flour
1/2 lb. fresh mushrooms, cut into pieces
1 (6 oz.) jar marinated artichoke hearts, drained
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. ground pepper
2 c. fresh tomatoes
1/2 c. sherry

Preparation

Heat oil in frying pan.
Dredge chicken pieces in flour and lightly brown in oil.
Place in casserole with mushrooms and artichoke hearts.
Stir in garlic and spices (with tomatoes). Pour over chicken.
Bake at 350\u00b0 for 1 to 1 1/2 hours or until tender, adding sherry during last few minutes of cooking time. Makes 4 servings.