3 1/2 to 4 lb. fryer, cut up
1/2 c. flour
1/2 c. cooking 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. frozen artichoke hearts
1 sm. can ripe olives, drained
Pepper

Early in the day, dust chicken pieces in flour and fry in oil until golden brown. Remove from skillet and put in deep 3-quart casserole dish. Leave 1 tablespoon oil in skillet. Fry onions. Add catsup, water, Worcestershire, vinegar and pepper. Blend and heat until almost boiling. Pour over chicken, cover and store in refrigerator until ready to cook.

Ninety minutes before serving, heat oven to 350 degrees. Bake covered chicken one hour. Add artichoke hearts and black olives. Continue cooking 20-30 minutes until tender. Serve in casserole or place chicken on a large deep platter and cover with sauce.

NOTE: Wonderful served over rice.