Chicken and Artichoke Cacciatore

* Exported from MasterCook *

Chicken and Artichoke Cacciatore

Recipe By : Carole Wilen's recipe, from St. Anne's Church
Serving Size : 8 Preparation Time :0:00
Categories : Artichokes Chicken
Company Dish Main Dishes
Mushrooms Onions
Pasta Tomatoes
Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/2 pound sliced fresh mushrooms
3 cloves garlic -- crushed
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon basil
28 ounce can whole tomatoes -- undrained
salt and pepper -- to taste
1/2 cup Madeira wine
1 pound pkg. linguine

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@sojourn.com

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