| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Artichokes, Chicken, Company dis, Main dishes |
8 |
Servings |
INGREDIENTS
| 2 |
|
6 oz. jars marinated artichoke 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 |
c |
Garlic; crushed |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Rosemary |
| 1/2 |
ts |
Basil |
| 28 |
oz |
Whole tomatoes; undrained |
|
|
Salt and pepper; to taste |
| 1/2 |
c |
Madeira wine |
| 1 |
lb |
Linguine |
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. 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
Posted to MC-Recipe Digest V1 #242
Date: Sat, 12 Oct 1996 14:46:32 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
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