3 lb Chicken, quartered
2 can (14 oz) artichoke hearts, drained
15 oz Can tomato sauce
3/4 cup Dry sherry, or white wine
1/4 tsp Oregano
1 tsp Fresh basil, OR
1/4 tsp Dried garlic powder
Salt and pepper
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Remove skin from chicken. Place quartered chicken in baking pan. Arrange artichoke hearts around chicken pieces. Combine tomato sauce, wine, spices and season to taste with salt and pepper. Pour mixture over chicken. Bake for 45 minutes in 400 F. oven, basting occasionally. Serve with pilaf and salad.
makes 4-5 servings.
Recipe by: Opaa! Greek Cooking, Detroit Style by George J. Gekas Posted to MC-Recipe Digest V1 #676 by Roberta Banghart <bobbi744@sojourn.com> on Jul 17, 1997
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