Wine Baked Chicken & Artichoke Hearts
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
quartered |
|
| 2 | cans |
artichoke hearts
drained, (14 ounce) |
*
|
| 1 | can |
tomato sauce
|
*
|
| ¾ | cup |
sherry
dry, or white wine |
*
|
| ¼ | teaspoon |
oregano
|
|
| 1 | teaspoon |
basil
fresh, OR 1/4 teaspoon garlic powder |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
quartered |
|
| 2 | cans |
artichoke hearts
drained, (14 ounce) |
*
|
| 1 | can |
tomato sauce
|
*
|
| 177 | ml |
sherry
dry, or white wine |
*
|
| 1.3 | ml |
oregano
|
|
| 5 | ml |
basil
fresh, OR 1/4 teaspoon garlic powder |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Remove skin from chicken.
Place quartered chicken in baking pan.
Arrange artichoke hearts around chicken pieces.
Combine tomato sauce, wine, spices and season to taste with salt and pepper.
Pour mixture over chicken.
Bake for 45 minutes in 400℉ (200℃). oven, basting occasionally.
Serve with pilaf and salad.
Makes 4 to 5 servings.
