Chicken Jerusalem Recipe
Ingredients
| Fryer - 1 (2 1/2 to 3 pounds), cut into serving pieces | ||
| Oil | 2 Tablespoon | |
| Seasoned flour - As desired | ||
| Fresh mushrooms - 1/2 pound, cut in pieces | ||
| Garlic | 2 Clove (5gm) (Marinated artichoke hearts - 1 jar (6 ounces), drained) | |
| Salt | 1 1/4 Teaspoon (Marinated artichoke hearts - 1 jar (6 ounces), drained) | |
| Oregano | 1/2 Teaspoon (Marinated artichoke hearts - 1 jar (6 ounces), drained) | |
| Pepper | 1/2 Teaspoon (Marinated artichoke hearts - 1 jar (6 ounces), drained) | |
| Canned tomatoes | 2 Cup (16 tbs) (Marinated artichoke hearts - 1 jar (6 ounces), drained) | |
| Sherry | 1/2 Cup (16 tbs) (Marinated artichoke hearts - 1 jar (6 ounces), drained) | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) In a frying pan, heat oil.
3) Roll chicken pieces in seasoned flour and then brown in hot oil.
4) In a casserole, place the chicken pieces along with the mushrooms and artichoke hearts.
5) Mix garlic and spices with tomatoes and pour over chicken.
6) Bake for 1 to 1 1/2 hours, or until tender, adding sherry during last few minutes of cooking time.
SERVING
7) Serve hot with crusty bread and a salad.
1) Preheat the oven to 350°F.
MAKING
2) In a frying pan, heat oil.
3) Roll chicken pieces in seasoned flour and then brown in hot oil.
4) In a casserole, place the chicken pieces along with the mushrooms and artichoke hearts.
5) Mix garlic and spices with tomatoes and pour over chicken.
6) Bake for 1 to 1 1/2 hours, or until tender, adding sherry during last few minutes of cooking time.
SERVING
7) Serve hot with crusty bread and a salad.
Chef
