One whole chicken, skinned, and sprinkled with paprika and pepper.
Brown the chicken in oil, set aside to drain.
Saute in the same pan: 1 diced onion, 1/2 diced bell pepper and 1 minced clove of garlic.
Add: 1 14oz can stewed tomatoes, 1 small can Ortega chile (hot or mild, as you prefer); 1 small can sliced black olives, 1 tsp cumin, 1/2 cup dry white wine.
Simmer this until the liquid cooks down.
Add: 1- 14 oz can of drained artichoke hearts (packed in water), and 1/2 cup of diced fresh mushrooms of your choice.
Cook a little.
Then put the chicken in a baking dish, pour the remaining ingredients over the chicken, and bake covered for 1 hour at 350 F. Serve with french bread, rice, and salad.