Chicken & Artichoke Cacciatore
Submitted by jolaford
This rustic Italian chicken cacciatore simmers with marinated artichoke hearts, earthy mushrooms, and a splash of Madeira wine, all served over tender linguine for a hearty weeknight dinner.
YIELD
6 - 8 servingsPREP
30 minCOOK
60 minREADY
90 minThink of this as cacciatore’s glamorous cousin. The marinated artichoke hearts bring a tangy richness that plays off the classic tomato-herb sauce, while a generous pour of Madeira wine deepens every layer of flavor.
You’ll brown the chicken pieces until golden, then build a fragrant sauce with mushrooms, garlic, oregano, rosemary, and basil. Everything gets tucked into a baking dish and slow-baked until the chicken practically falls off the bone.
Served over a big tangle of linguine, this is the kind of Sunday supper that fills your kitchen with the most incredible aromas.
Chef Tips
- Don’t skip the artichoke marinade in the skillet. It adds a subtle herby, garlicky base that butter alone can’t match.
- Use bone-in, skin-on chicken for the juiciest results. The bones add body to the sauce as it bakes.
- Let the Madeira go in during the last 10 minutes so its nutty sweetness stays bright and doesn’t cook away entirely.
Ingredients
Directions
Drain artichoke hearts, reserving marinade.
Set artichokes aside.
Place marinade and butter in a large skillet.
Cook over Low heat for 10 minutes.
Dredge chicken in flour.
Brown chicken in butter mixture over Medium-High heat.
Transfer chicken to 13×9 inch baking dish , reserving butter mixture in skillet.
Sauté onion and next 5 ingredients in reserved butter mixture in large 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℉ (180℃) for 50 minutes.
Remove cover and pour Madeira over chicken.
Cover and bake for additional 10 minutes.
Cook linguine according to package directions.
Drain well.
Serve cacciatore over linguine.
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