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Chicken And Artichoke Cacciatore

Cuisine: Italian
Type: Pasta, Poultry
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2   Marinated artichoke hearts - undrained
1 tablespoon 15mlButter
4 lbs 1816g / 64ozChicken pieces
1 cup 62g / 2.2ozFlour
1 cup 62g / 2.2ozOnion - chopped (large)
1/2 lb 227g / 8ozSliced fresh mushrooms
3   Garlic - crushed
1/2 teaspoon 2.5mlOregano
1/2 teaspoon 2.5mlRosemary
1/2 teaspoon 2.5mlBasil
1   Whole tomatoes - undrained
  Salt and pepper - to taste
1/2 cup 118mlMadeira wine
1 lb 454g / 16ozLinguine

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.

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


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