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Chicken & Artichoke Cacciatore

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      Title: CHICKEN & ARTICHOKE CACCIATORE
 Categories: Artichokes, Chicken, Company dis, Main dishes, Mushrooms
      Yield: 8 Servings
 
 
        2    6 oz jar marinated artichoke
  :          -hearts-undrained
        1 TB butter
        4 lb chicken pieces --
  :          breasts/drums/thighs
        1 c  flour
        1 lg onion -- chopped
      1/2 lb sliced fresh mushrooms
        3    cloves garlic -- crushed
      1/2 ts oregano
      1/2 ts rosemary
      1/2 ts basil
       28 oz can whole tomatoes-undrained
  :          salt and pepper -- to taste
      1/2 c  Madeira wine
        1 lb pkg. linguine
  
  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
  
  From: Robertal Banghart   ~0400
 
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