Chicken And Artichoke Cacciatore

Recipe Ingredients

2		Marinated artichoke hearts - undrained
1 tablespoon	15ml	Butter
4 lbs	1816g / 64oz	Chicken pieces
1 cup	62g / 2.2oz	Flour
1 cup	62g / 2.2oz	Onion - chopped (large)
1/2 lb	227g / 8oz	Sliced fresh mushrooms
3		Garlic - crushed
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Rosemary
1/2 teaspoon	2.5ml	Basil
1		Whole tomatoes - undrained
		Salt and pepper - to taste
1/2 cup	118ml	Madeira wine
1 lb	454g / 16oz	Linguine

Recipe Instructions

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. Sauteeonion 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 350F. for 50 minutes. Remove cover and pour Madeira over chicken. Cover and bake in additional 10 minutes. Cook linguine according to pkg. directions. Drain well. Serve cacciatore over linguine.

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

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