Mediterranean Chicken Melange
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breast halves, boneless, skinless
broiler/fryer |
|
| 3 | each |
chicken thighs, boneless, skinless
boneless and skinless, broiler/fryer |
*
|
| 8 | each |
chicken drumsticks
boneless and skinless, broiler/fryer |
*
|
| ½ | pound |
mushrooms
sliced |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 2 | cloves |
garlic
large, minced |
|
| 2 | tablespoons |
vegetable oil
olive |
|
| 8 | ounces |
tomato sauce
|
|
| 6 | ounces |
tomato paste
|
|
| ¾ | cup |
wine
white, dry |
*
|
| ½ | cup |
olives
black, |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | ounces |
artichoke hearts
marinated, drained |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 | x |
pasta
cooked |
*
|
| 1 | x |
basil
fresh |
*
|
| 1 | x |
olives
black, whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breast halves, boneless, skinless
broiler/fryer |
|
| 3 | each |
chicken thighs, boneless, skinless
boneless and skinless, broiler/fryer |
*
|
| 8 | each |
chicken drumsticks
boneless and skinless, broiler/fryer |
*
|
| 226.8 | g |
mushrooms
sliced |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 2 | cloves |
garlic
large, minced |
|
| 3E+1 | ml |
vegetable oil
olive |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 177 | ml |
wine
white, dry |
*
|
| 118 | ml |
olives
black, |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
basil
|
*
|
| 1.3 | ml |
black pepper
|
|
| 173.4 | ml/g |
artichoke hearts
marinated, drained |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 1 | x |
pasta
cooked |
*
|
| 1 | x |
basil
fresh |
*
|
| 1 | x |
olives
black, whole |
*
|
Directions
In a large bowl, make the sauce by mixing together mushrooms, onion, garlic, oil, tomato sauce, and tomato paste.
Add wine, olives, salt, oregano, basil, and pepper.
Mix well, and set aside.
Place the chicken in a single layer, skin-side down, in a large baking dish .
Spoon the sauce over the chicken; cover with foil and bake in 350℉ (180℃) F oven for 30 minutes.
Turn the chicken; spoon sauce over chicken and bake, uncovered, about 30 minutes more, or until chicken is fork tender.
Remove the chicken from the oven; arrange the artichoke hearts around the chicken.
Sprinkle cheese over all. Cover loosely with foil and allow to stand for 5 minutes before serving.
When ready to serve, use warm serving plates and mound your pasta onto the plates first.
Place the chicken onto the pasta, and pour some of the pan juices over the chicken and pasta.
Garnish with basil and black olives.
