Chicken & Artichoke Cacciatore Recipe

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Chicken & Artichoke Cacciatore Ingredients

1 2 6 oz jar marinated articho

A Recipe for
Chicken & Artichoke Cacciatore

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Chicken & Artichoke Cacciatore

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

Chicken & Artichoke Cacciatore Directions

: -hearts-undrained

1 TB butter
4 lb chicken pieces --
: breasts/drums/thighs
1 c flour
1 lg onion -- chopped
1/2 lb sliced fresh mushrooms
3 cloves garlic -- crushed
1/2 ts oregano
1/2 ts rosemary
1/2 ts basil
28 oz can whole tomatoes-undrained
: salt and pepper -- to taste
1/2 c Madeira wine
1 lb 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

Recipe By : Carole Wilen's recipe, from St. Anne's Church

From: Robertal Banghart <bobbi744@sojoudate: Sat, 12 Oct 1996 14:46:32
~0400

Serves: 8

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Chicken & Artichoke Cacciatore Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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