Recipe - Mediterranean Chicken Melange

3 Breasts, chicken, halves,
broiler/fryer, boned,
skinned
3 Thighs, chicken, broiler/
fryer, boned, skinned
8 Drumsticks, chicken,
broiler/fryer, skinned
One half pound Mushrooms, cut or sliced up
3 Onions, green, whole,
cut or sliced up
2 lg Garlic, cloves, minced
2 tablespoon Oil, olive
8 ounce Sauce, tomato
6 ounce Paste, tomato
Three fourths cup Wine, white, dry
One half cup Olives, black, cut or sliced up
1 teaspoon Salt
1 teaspoon Oregano
1 teaspoon Basil
One fourth teaspoon Pepper
6 ounce Artichoke hearts,
marinated, drained
2 tablespoon Cheese, parmesan, grated
Pasta, cooked
Basil, fresh
Olives, black, whole

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, skinside 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, 199479622

File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94dccc.zip