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Chicken And Artichoke Cacciatore
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- #49741
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
2 jars (6 ounce size) marinated artichoke hearts, undrained
1 tablespoon butter
4 pounds chicken pieces (e.g., breasts/drums/thighs)
1 cup flour
1 large onion, chopped
1/2 pound sliced fresh mushrooms
3 cloves garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon basil
1 can (28 ounce size) whole tomatoes, undrained
salt and pepper, to taste
1/2 cup Madeira wine
1 package (16 ounce size) linguine
directions
Drain artichoke hearts, reserving marinade. Set artichokes aside. Place marinade and butter in a large skillet. Cook over Low heat for 10 minutes.
Dredge chicken in flour. Brown chicken in butter mixture over Medium-High heat. Transfer chicken to 13" x 9" baking dish, reserving butter mixture in skillet.
Saute onion and next 5 ingredients in reserved butter mixture in large 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 degrees F for 50 minutes. Remove cover and pour Madeira over chicken. Cover and bake for an additional 10 minutes.
Cook linguine according to package directions. Drain well. Serve cacciatore over linguine.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 6, 2019
Excellent overall--I used boneless chicken cut in to long pieces, about 1 pound. I baked at 325 for about 20 minutes. Put veggies on top (added zucchini instead of mushrooms) with a sprinkle of parmesan cheese. Chicken pieces were browned in olive oil. Adjusted recipe in half or less. Smells delicious!
Very good recipe, however i recommend de-glazing pan with white wine after browing chicken. Also sprinkle a bit of parm on top!