Chicken Alfred

• 1 jar marinated artichoke hearts
• 1 large frying chicken, cut up
• 2 Tbsp. olive oil
• 1 (No. 2) can tomatoes
• 2 cloves garlic
• chopped parsley and flour (for dredging chicken)
• 1 1/2 tsp. salt
• 1 tsp. m.s.g.
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. pepper
• 1/2 lb. fresh mushrooms
• 1/2 c. dry sherry wine

1. Drain marinade from artichoke hearts into large skillet and add olive oil.
2. Dredge chicken in flour and parsley and brown in oil until golden.
3. Transfer chicken pieces to a large casserole dish.
4. Combine tomatoes and artichoke hearts in the pan the chicken was fried in.
5. Add spices and mushrooms; simmer until all is hot, then pour over chicken, cover and bake for 1 hour at 350u0b0. Add sherry wine.
6. Cook 10 minutes longer.
7. Serves 4.

hearts, chicken, olive oil, tomatoes, garlic, parsley, salt, oregano, basil, pepper, fresh mushrooms, sherry wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=881974 (may not work)