Chicken Cacciatore With Artichokes Recipe
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Ingredients
1 jar marinated artichoke hearts
2 tbsp olive oil 25 mL
3 Ib chicken pieces 1.5 kg
3 tbsp all purpose flour 50 mL
1 can plum tomatoes chopped
1/2 cup dry white wine or sherry 125 mL
2 cloves garlic, minced
1/2 lb mushrooms, sliced 250 g
1 tsp each chopped fresh oregano and basil 5 mL
1/2 tsp pepper 2 mL
Chopped fresh parsley
Directions
Drain marinade from artichokes into large skillet; add oil and heat over medium high heat.
Dredge chicken in flour; cook, turning often, for 15 to 20 minutes or until well browned all over.
Transfer to 12 cup (3 L) baking dish.
Discard all but 2 tbsp (25 mL) fat from skillet.
Add tomatoes and juices, artichokes, wine, garlic, mushrooms, oregano, basil and pepper, stirring to scrape up any browned bits on bottom of pan.
Pour over chicken.
Bake, loosely covered, in 350°F (180°C) oven for 40 to 45 minutes or until chicken is no longer pink inside and juices run clear when chicken is pierced.
Garnish with parsley.
Dredge chicken in flour; cook, turning often, for 15 to 20 minutes or until well browned all over.
Transfer to 12 cup (3 L) baking dish.
Discard all but 2 tbsp (25 mL) fat from skillet.
Add tomatoes and juices, artichokes, wine, garlic, mushrooms, oregano, basil and pepper, stirring to scrape up any browned bits on bottom of pan.
Pour over chicken.
Bake, loosely covered, in 350°F (180°C) oven for 40 to 45 minutes or until chicken is no longer pink inside and juices run clear when chicken is pierced.
Garnish with parsley.
