JERUSALEM CHICKEN

BARBARA RICHARDSON

1 Small Chicken cut in pieces (or Chicken breasts)
2 Tablespoons oil
2  6-oz jars Marinated Artichoke Hearts (un-drained)
2 cloves garlic, chopped (or more)
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon pepper
1 1-pound can tomatoes, un-drained and cup up
1/2 cup sherry
 
Dredge chicken pieces in season flour and brown in hot oil.  Place browned chicken in casserole.  Combine mushrooms, artichoke hearts, garlic, salt, oregano, pepper and tomatoes and pour over chicken.  Bake covered for 1 to 1 1/2 hours.  Add sherry 15 minutes before serving and finish baking.  Serve with backed potatoes.