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Chicken and Artichoke Cacciatore
Date added: December 15, 2007
- Servings: 6 change
- Calories per serving: 941
- Prep time: 50
- Cook time: 75
Ingredients
- 2 3/5 ounce-weight jars marinated artichoke hearts undrained
- 1 tbsp butter, unsalted
- 4 pound chicken pieces -- breasts/drums/thighs
- 1 cup flour, all purpose, bleached, enrich
- 1 large onion chopped
- 1/2 pound fresh mushrooms sliced
- 3 cloves garlic crushed
- 1/2 tsp oregano, ground
- 1/2 tsp rosemary, dried
- 1/2 tsp basil, fresh
- 28 ounce-weight whole tomatoes undrained
- 2 tsp salt, table
- 2 tsp pepper, white
- 1/2 cup Madeira wine
- 1 pound linguine
Recipe Method
1. Drain artichoke hearts, reserving marinade. Set artichokes aside. Place marinade and butter in a lg. skillet. Cook over Low heat for 10 minutes.
2. 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.
3. 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.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 941 | 47% |
| Fat 22g | 33% |
| Cholesterol 480mg | 160% |
| Sodium 1,667mg | 69% |
| Carbohydrates 85g | 47% |
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