2 6 oz. jars marinated artichoke hearts, undrained
1 tbsp Butter
4 lb Chicken pieces, breasts/drums/thighs
1 cup Flour
1 large Onion, chopped
1/2 lb Sliced fresh mushrooms
3 cup Garlic, crushed
1/2 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Basil
28 oz Whole tomatoes, undrained
Salt and pepper, to taste
1/2 cup Madeira wine
1 lb Linguine
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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 Medium-High 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 MC-Recipe Digest V1 #242
Date: Sat, 12 Oct 1996 14:46:32 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
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