Chicken w/Artichoke Hearts I
Recipe archives for the Jewish Food Mailing List
Ingredients
- 1 2-1/2 to 3 pound chicken, quartered
- 2 14-ounce cans artichoke hearts, drained
- 1 15-ounce can tomato sauce
- 3/4 cup dry sherry
- 1/4 tsp. oregano
- 1 tsp. fresh basil, or 1/4 tsp. dried
- Pinch garlic powder
- Salt, to taste
- Pepper, to taste
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