Chicken With Artichokes And Wild Mushrooms

• 2 skinned, bone-in chicken breasts
• 2 chicken drumsticks
• 2 skinned, bone-in chicken thighs
• 3 tablespoons all-purpose flour
• 1 teaspoon table salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 (4-oz.) packages assorted wild mushrooms
• 2 3/4 cups vertically sliced Vidalia or other sweet onion
• 1 cup chicken broth
• 3 tablespoons drained capers
• 1 (12-oz.) jar marinated artichoke hearts, undrained
• Garnishes: fresh oregano sprigs, lemon wedges

1. Rinse chicken, and pat dry. Combine flour, salt, and pepper in a large zip-top plastic freezer bag. Place chicken pieces in bag; seal bag, and shake to coat. Remove chicken.
2. Heat olive oil in a large skillet over medium-high heat until hot; add chicken. Cook 3 minutes on each side or until lightly browned. Place chicken in a greased 5-qt. oval-shaped slow cooker, reserving drippings in skillet.
3. Cook mushrooms and onion in hot drippings 5 minutes or until tender. Add mushroom mixture, broth, capers, and artichokes to slow cooker. Cover and cook on Low 4 hours or until chicken is tender.

chicken, chicken, allpurpose, salt, freshly ground black pepper, olive oil, mushrooms, vidalia, chicken broth, capers, fresh oregano

Taken from www.myrecipes.com/recipe/chicken-artichokes-wild-mushrooms (may not work)