Chicken and artichoke cacciatore
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 6 oz. jars marinated artichoke hearts; undrained | |
| 1 | tablespoon | Butter |
| 4 | pounds | Chicken pieces; breasts/drums/thighs |
| 1 | cup | Flour |
| 1 | large | Onion; chopped |
| ½ | pounds | Sliced fresh mushrooms |
| 3 | cups | Garlic; crushed |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Basil |
| 28 | ounces | Whole tomatoes; undrained |
| Salt and pepper; to taste | ||
| ½ | cup | Madeira wine |
| 1 | pounds | Linguine |
Directions
Drain artichoke hearts, reserving marinade. Set artichokes aside. Place marinade and butter in a lg. skillet. Cook over Low heat for 10 minutes.
Dredge chicken in flour. Brown chicken in butter mixture over Medium-High heat. Transfer chicken to 13x9" baking dish, reserving butter mixture in skillet. Saute onion and next 5 ingredients in reserved butter mixture in lg. skillet until vegetables are tender. Stir in reserved artichokes, tomatoes, salt and pepper to taste. Pour tomato mixture over chicken. Cover and bake at 350 F. for 50 minutes. Remove cover and pour Madeira over chicken. Cover and bake in aditional 10 minutes. Cook linguine according to pkg. directions. Drain well. Serve cacciatore over linguine. Posted by bobbi744@...
Recipe By : Carole Wilen's recipe, from St. Anne's Church Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 14:46:32 -0400 From: Robertal Banghart <bobbi744@...>