I made this last night for dinner - I'd had the recipe in my files for ages. This version includes the changes I made, plus some notes for next time. Enjoy :-)

Becky

Lompoc, CA

* Exported from MasterCook *

Chicken and Artichoke Cacciatore

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 jar marinated artichoke crowns (12 ounces) -- undrained, sliced

1 tablespoon butter

2 pounds chicken pieces -- skinned

flour -- for dredging

1 large onion -- chopped

1/2 pound sliced fresh mushrooms

3 cloves garlic -- pressed

1/2 teaspoon oregano

1/2 teaspoon rosemary

1/2 teaspoon basil

28 ounces whole tomatoes (crush them with your hands

as you add them) -- undrained

salt and pepper -- to taste

1/2 cup Madeira wine

1 pound fettucine

Drain artichoke hearts, reserving marinade. Set artichokes aside. Place marinade and butter in a dutch oven. Cook over Low heat for 10 minutes. Dredge chicken in flour. Brown chicken in butter mixture over Medium-High heat. Remove chicken from pan, reserving butter mixture. Saute onion and next 5 ingredients in reserved butter mixture until vegetables are tender (I added a couple tablespoons of olive oil because it seemed a little dry) - add garlic for last couple of minutes only so it doesn't burn. Stir in reserved artichokes, tomatoes, salt and pepper to taste, then add chicken back to pot. Cover and bake at 350 F. for 50 minutes. Remove cover and pour Madeira over chicken. Cover and bake an additional 10 minutes. Cook linguine according to package directions. Drain well. Serve cacciatore over fettucine.

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NOTES : Great flavor, but the sauce needs to be a little thicker - either add a cornstarch slurry at the end or take the lid off in the oven to let it cook down a little. Also needs a little more seasoning - will double next time.