Chicken And Artichoke Cacciatore Recipes

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

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.