1 chicken, cut up
1 c. flour
Salt and pepper to taste
3 tbsp. peanut oil
2 tbsp. butter
1 c. mushrooms, sliced
1 c. artichoke hearts, quartered
1/2 c. black olives, chopped or slivered
1 c. chicken stock or broth
1 c. white wine

Roll chicken in flour, salt and pepper. Brown on both sides in oil and butter. Remove chicken from skillet. Brown leftover flour, salt and pepper mixture in a skillet for roux. Add wine and broth to roux. Replace chicken to skillet. Bring to a boil. Add artichoke hearts, mushrooms, and olives. Simmer covered for 1 hour on low heat. Serve with rice.