Chicken and Artichoke Cacciatore
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
Ingredients
- 12 oz
- artichoke hearts, marinated and undrained
- 1 Tbsp
- butter
- 4 lb
- chicken pieces
- 1 c
- flour
- 1 large
- chopped onion
- 1/2 lb
- fresh mushrooms, sliced
- 3
- garlic cloves, crushed
- 1/2 tsp
- oregano
- 1/2 tsp
- rosemary
- 1/2 tsp
- basil
- 28 oz
- tomatoes, canned whole and undrained
- salt and pepper to taste
- 1/2 c
- madeira wine
- 1 lb
- linguine
How to Make Chicken and Artichoke Cacciatore
- 1Drain artichoke hearts, reserving marinade.
- 2Set artichokes aside.
- 3Place marinade and butter in a large skillet.
- 4Cook over low heat for 10 minutes.
- 5Dredge chicken in flour.
- 6Brown chicken in butter mixture over medium-high heat.
- 7Transfer chicken to 13x9" baking dish, reserving butter mixture in skillet.
- 8Saute onion and next 5 ingredients in reserved butter mixture in large skillet until vegetables are tender.
- 9Stir in reserved artichokes, tomatoes, salt and pepper to taste.
- 10Pour tomato mixture over chicken.
- 11Cover and bake at 350 for 50 minutes.
- 12Remove cover and pour madeira over chicken.
- 13Cover and bake in aditional 10 minutes.
- 14Cook linguine according to package directions.
- 15Drain well.
- 16Serve cacciatore over linguine.
