I came up with this dish when I needed something simple and kosher for Ben Sack's bar mitzvah dinner. Serve with rice pilaf and a green salad.
Cut the chicken into 12 pieces. Salt and pepper the pieces and brown them on all sides in olive oil. Pour off most of the oil and deglaze the pan with wine and stock. Return the chicken to the pan. Quarter the mushrooms, toss with lemon juice, and add them to the chicken with minced garlic. Reduce the heat, cover and simmer until done. Reduce sauce to thicken if necessary. Add the drained artichoke hearts, capers, and sliced peppers. Heat through and top with minced parsley.