*  Exported from  MasterCook  *
 
                      Chicken and Artichoke Cacciatore
 
 Recipe By     : Carole Wilen’s recipe, from St. Anne’s Church 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Artichokes                       Chicken
                 Company Dish                     Main Dishes
                 Mushrooms                        Onions
                 Pasta                            Tomatoes
                 Wine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      6 oz. jars    marinated artichoke hearts -- undrained
    1      tablespoon    butter
    4      pounds        chicken pieces -- 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
   28      ounce can     whole tomatoes -- undrained
                         salt and pepper -- to taste
      1/2  cup           Madeira wine
    1      pound 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
 
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