Recipe - Chicken And Artichoke Cacciatore

2 6 oz. jars marinated
artichoke hearts; undrained
1 tablespoon Butter
4 pound Chicken pieces;
breasts/drums/thighs
1 cup Flour
1 lg Onion; chopped
One half pound Sliced fresh mushrooms
3 cup Garlic; crushed
One half teaspoon Oregano
One half teaspoon Rosemary
One half teaspoon Basil
28 ounce Whole tomatoes; undrained
Salt and pepper; to taste
One half cup Madeira wine
1 pound 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 MediumHigh
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 MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 14:46:32 0400

From: Robertal Banghart bobbi744@sojourn.com