Chicken Artichoke Cacciatore

Name: Chicken Artichoke Cacciatore
Ingredients: 1—3 lb fryer, cut up or 4 breasts, halved; 2—6 oz jars marinated artichoke hearts; 2 tbsp olive oil; flour for dredging; 1 can (1 lb) Italian solid pack tomatoes, include the juice; 2 garlic cloves, minced; ½ lb fresh mushrooms, sliced; ½ tsp salt; ½ tsp dry oregano; ¼ cup fresh basil, chopped coarse; ½ tsp freshly ground pepper; ¼ cup dry sherry or fine dry marsala; 1 bunch fresh parsley, chopped

CategoryMain Dishes

Ingredients

1—3 lb fryer, cut up or 4 breasts, halved

2—6 oz jars marinated artichoke hearts

2 tbsp olive oil

flour for dredging

1 can (1 lb) Italian solid pack tomatoes, include the juice

2 garlic cloves, minced

½ lb fresh mushrooms, sliced

½ tsp salt

½ tsp dry oregano

¼ cup fresh basil, chopped coarse

½ tsp freshly ground pepper

¼ cup dry sherry or fine dry marsala

1 bunch fresh parsley, chopped

Directions

Drain marinade from artichoke hearts into a large skillet and add olive oil. Dredge chicken in flour and brown in oil until golden. Transfer chicken pieces from skillet into a 3 quart casserole.

In a skillet combine whole can of tomatoes and juice, artichoke hearts, garlic, mushrooms and spices. Stir over low heat for 15 minutes to cook down and blend flavors. Pour over chicken. Cover and bake at 350 degrees for 1 hour or until tender. During the last 5 minutes pour wine over chicken and let simmer. Garnish with parsley. Serve with seasoned risotto.

About Chicken Artichoke Cacciatore

You can use sherry or a dry marsala wine for this dish. Most supermarkets carry Florio brand marsala which is excellent for cooking. Makes 4 servings.

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Ingredients