Yield: 6 servings
|3 eaches||Breasts, chicken, halves, broiler/fryer, boned, skinned|
|3 eaches||Thighs, chicken, broiler/ fryer, boned, skinned|
|8 eaches||Drumsticks, chicken, broiler/fryer, skinned|
|½ pounds||Mushrooms, sliced|
|3 eaches||Onions, green, whole, sliced|
|2 larges||Garlic, cloves, minced|
|2 tablespoons||Oil, olive|
|8 ounces||Sauce, tomato|
|6 ounces||Paste, tomato|
|¾ cup||Wine, white, dry|
|½ cup||Olives, black, sliced|
|6 ounces||Artichoke hearts, marinated, drained|
|2 tablespoons||Cheese, parmesan, grated|
|\N \N||Pasta, cooked|
|\N \N||Basil, fresh|
|\N \N||Olives, black, whole|
In a large bowl, make the sauce by mixing together mushrooms, onion, garlic, oil, tomato sauce, and tomato paste. Add wine, olives, salt, oregano, basil, and pepper. Mix well, and set aside.
Place the chicken in a single layer, skin-side down, in a large baking dish. Spoon the sauce over the chicken; cover with foil and bake in 350 F oven for 30 minutes.
Turn the chicken; spoon sauce over chicken and bake, uncovered, about 30 minutes more, or until chicken is fork tender.
Remove the chicken from the oven; arrange the artichoke hearts around the chicken. Sprinkle cheese over all. Cover loosely with foil and allow to stand for 5 minutes before serving.
When ready to serve, use warm serving plates and mound your pasta onto the plates first. Place the chicken onto the pasta, and pour some of the pan juices over the chicken and pasta.
Garnish with basil and black olives.
Cook: John A. Kelly, McLean, Virginia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94