Chicken Jerusalem - cooking recipe

Ingredients

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

Preparation

Heat oil in frying pan.
Dredge chicken pieces in flour and brown in oil.
Place in casserole with mushrooms and artichoke hearts.
Stir garlic and spices with tomatoes; pour over chicken.