| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, 1994 dccc, Finalist |
6 |
Servings |
INGREDIENTS
| 3 |
|
Breasts, chicken, halves, broiler/fryer, boned, skinned |
| 3 |
|
Thighs, chicken, broiler/ fryer, boned, skinned |
| 8 |
|
Drumsticks, chicken, broiler/fryer, skinned |
| 1/2 |
lb |
Mushrooms, sliced |
| 3 |
|
Onions, green, whole, sliced |
| 2 |
lg |
Garlic, cloves, minced |
| 2 |
tb |
Oil, olive |
| 8 |
oz |
Sauce, tomato |
| 6 |
oz |
Paste, tomato |
| 3/4 |
c |
Wine, white, dry |
| 1/2 |
c |
Olives, black, sliced |
| 1 |
ts |
Salt |
| 1 |
ts |
Oregano |
| 1 |
ts |
Basil |
| 1/4 |
ts |
Pepper |
| 6 |
oz |
Artichoke hearts, marinated, drained |
| 2 |
tb |
Cheese, parmesan, grated |
|
|
Pasta, cooked |
|
|
Basil, fresh |
|
|
Olives, black, whole |
INSTRUCTIONS
In a large bowl, make the sauce by mixing together mushrooms,
onion, garlic, oil, tomato sauce, and tomato paste. Add wine, olives,
salt, oregano, basil, and pepper. Mix well, and set aside.
Place the chicken in a single layer, skin-side down, in a large
baking dish. Spoon the sauce over the chicken; cover with foil and
bake in 350 F oven for 30 minutes.
Turn the chicken; spoon sauce over chicken and bake, uncovered,
about 30 minutes more, or until chicken is fork tender.
Remove the chicken from the oven; arrange the artichoke hearts
around the chicken. Sprinkle cheese over all. Cover loosely with
foil and allow to stand for 5 minutes before serving.
When ready to serve, use warm serving plates and mound your pasta
onto the plates first. Place the chicken onto the pasta, and pour
some of the pan juices over the chicken and pasta.
Garnish with basil and black olives.
Cook: John A. Kelly, McLean, Virginia
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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