Chicken Cacciatore
1 jar (6 oz) Artichoke Hearts
1 can (6 oz) Black Olives
2 tbsp Olive Oil
3 lbs Chicken pieces
3 tbsp Flour
1 can (28 oz) Plum Tomatoes, undrained
½ cup Dry White Wine or Sherry (substitute with Chicken Stock)
1 can Tomato Paste
2 Garlic Cloves, minced
½ lb Mushrooms, sliced
½ tsp Oregano
½ tsp Basil
½ tsp Pepper
1 tbsp Parsley
Drain artichoke heart marinade into frying pan, add oil and heat over medium to high heat. Coat chicken in flour. Cook turning often. Cook until chicken is well browned. Add plum tomatoes, white wine, tomato paste, garlic, mushrooms, oregano, basil, pepper and parsley into casserole dish and mix together. Add chicken and bake loosely covered 350 degrees for 40 to 45 minutes.