Best Chicken And Artichoke Cacciatore Recipes

CHICKEN AND ARTICHOKE CACCIATORE

Steps:

• Drain the artichoke hearts, reserving the marinade. Set artichokes aside. Place the marinade and butter in a large skillet; cook over low heat for 10 minutes.
• Dredge the chicken in flour. Brown the chicken in the butter mixture over medium-high heat. Transfer the chicken to a 13 x 9 x 2 inch baking dish, reserving the butter mixture in the skillet.
• Saute the onion, mushrooms, garlic, oregano, basil, and rosemary in the reserved butter mixture until the vegetables are tender. Stir in the reserved artichokes, tomatoes, and salt and pepper to taste.
• Pour the tomato mixture over the chicken. Cover and bake at 350 degrees for 50 minutes.
• Remove the cover and pour the Madeira over the chicken. Cover and bake an additional 10 minutes.
• While the chicken is cooking, cook the linguine according to the package directions. Serve the chicken cacciatore over the linguine.

CHICKEN AND ARTICHOKE CACCIATORE

Steps:

• 1. Drain artichoke hearts, reserving marinade.
• 2. Set artichokes aside.
• 3. Place marinade and butter in a large skillet.
• 4. Cook over low heat for 10 minutes.
• 5. Dredge chicken in flour.
• 6. Brown chicken in butter mixture over medium-high heat.
• 7. Transfer chicken to 13x9\" baking dish, reserving butter mixture in skillet.
• 8. Saute onion and next 5 ingredients in reserved butter mixture in large skillet until vegetables are tender.
• 9. Stir in reserved artichokes, tomatoes, salt and pepper to taste.
• 10. Pour tomato mixture over chicken.
• 11. Cover and bake at 350 for 50 minutes.
• 12. Remove cover and pour madeira over chicken.
• 13. Cover and bake in aditional 10 minutes.
• 14. Cook linguine according to package directions.
• 15. Drain well.
• 16. Serve cacciatore over linguine.