3-4 lbs. frying chicken, cut up
1/2 c. flour
1/2 c. cooking oil
1 med. onion, sliced
1 bottle tomato catsup, 1 1/4 c.
1 1/4 c. water
3 tsp. Worcestershire sauce
3 tsp. wine vinegar
3 tsp. light brown sugar
1 pkg. frozen artichoke hearts
1 c. ripe olives, drained

Preheat oven at 350 degrees. Dust chicken pieces with flour and fry in oil until golden brown. Remove from skillet and place in deep casserole, 3 quart. Leave about 1 tablespoon of oil in skillet, saute onion until golden. Add catsup, water, Worcestershire sauce, vinegar, brown sugar and pepper. Blend. Pour sauce over chicken, cover and chill. Bake chicken still covered, one hour. Add artichoke hearts and drained olives. Continue cooking 20-30 minutes until tender.