Adapted from the Newton Schechter Cookbook, New Kosher Cuisine

1 c. cornstarch
2 T dried oregano
2 T dried basil
1 T dried parsley, or 2 T diced fresh parsley
Garlic powder, to taste
Salt and pepper to taste
1 Whole Chicken, Cut in 1/8ths
1/3 c. olive oil
10 oz mushrooms, sliced
2 cans artichoke hearts in water, reserving the liquid
1/2 c. white wine

Preheat oven to 350.

Mix cornstarch, herbs, and spices together on a plate.  Dredge chicken to coat in the cornstarch mixture.

Heat olive oil in a skillet over medium heat.  Saute chicken until browned. Remove chicken from skillet and place in a baking dish.

In the same skillet, saute mushrooms and artichoke hearts with remaining oil until soft.  Add wine and artichoke water and simmer 5 minutes.  Pour mixture over chicken.

Bake for 30 minutes until chicken is tender and cooked through.