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.
1-3 lb fryer, cut up or 4 breasts, halved
2-6 oz jars marinated artichoke hearts
2 tablespoons olive oil
flour for dredging
1 can (1lb) Italian solid pack tomatoes, include the juice
2 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon dry oregano
1/4 cup fresh basil, chopped coarse
1/2 teaspoon freshly ground pepper
1/4 cup dry sherry or fine dry marsala
1 bunch fresh parsley, chopped
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.
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