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Chicken & Artichoke Cacciatore

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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 servings

PREP

30 min

COOK

60 min

READY

90 min

Think 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

12 346.8
OUNCES ML/G ARTICHOKE HEART
marinated , undrained
1 15
TABLESPOON ML BUTTER
4 1.8
POUNDS KG CHICKEN
pieces, breasts, drums, thighs
1 237
1 1
LARGE LARGE ONION
chopped
½ 226.8
POUND G MUSHROOMS
freshly sliced
3 3
CLOVES CLOVES GARLIC
crushed
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML ROSEMARY LEAVES
½ 2.5
TEASPOON ML BASIL *
28 809.2
OUNCE ML/G TOMATOES, CANNED WITH JUICE
whole
1
X SALT AND BLACK PEPPER
to taste *
½ 118
CUP ML MADEIRA WINE *
1 453.6
POUND G PASTA, LINGUINE

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 944g (33.3 oz)
Amount per Serving
Calories 1510 23% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 412mg 137%
Sodium 752mg 31%
Total Carbohydrate 43g 43%
Dietary Fiber 10g 39%
Sugars g
Protein 309g
Vitamin A 13% Vitamin C 48%
Calcium 20% Iron 76%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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