*  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.
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