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Ingredients
- 3 1/2 to 4 pound fryer, cut up
- 1/2 c. flour
- 1/2 c. veg. oil
- 1 med. onion, sliced
- 1 bottle (1 1/4 c.) tomato catsup
- 1 1/4 c. water
- 3 tbsp. Worcestershire sauce
- 3 tbsp. wine vinegar
- 3 tbsp. light brown sugar
- 1 pkg. frzn artichoke hearts
- 1 sm. can ripe olives, liquid removed
- Pepper
Directions
- Early in the day, dust chicken pcs in flour and fry in oil till golden. Remove from skillet and put in deep 3-qt casserole dish. Leave 1 Tbsp. oil in skillet. Fry onions. Add in catsup, water, Worcestershire, vinegar and pepper. Blend and heat till almost boiling. Pour over chicken, cover and store in refrigerator till ready to cook.
- Ninety min before serving, heat oven to 350 degrees. Bake covered chicken one hour. Add in artichoke hearts and black olives. Continue cooking 20-30 min till tender. Serve in casserole or possibly place chicken on a large deep platter and cover with sauce.
- NOTE: Wonderful served over rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2313g | |
| Calories 7528 | |
| Calories from Fat 6187 | 82% |
| Total Fat 689.07g | 861% |
| Saturated Fat 114.06g | 456% |
| Trans Fat 2.81g | |
| Cholesterol 867mg | 289% |
| Sodium 1379mg | 57% |
| Potassium 3019mg | 86% |
| Total Carbs 113.18g | 30% |
| Dietary Fiber 7.5g | 25% |
| Sugars 49.98g | 33% |
| Protein 224.14g | 359% |
