Chicken and Artichoke Cacciatore

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A little twist on chicken cacciatore. This tastes best with bone in chicken pieces, but sometimes I like to substitute a mix of boneless breasts and thighs just because it is easier to eat (plus it cuts out some calories).

Ingredients Nutrition

Directions

  1. Drain the artichoke hearts, reserving the marinade. Set artichokes aside. Place the marinade and butter in a large skillet; cook over low heat for 10 minutes.
  2. Dredge the chicken in flour. Brown the chicken in the butter mixture over medium-high heat. Transfer the chicken to a 13 x 9 x 2 inch baking dish, reserving the butter mixture in the skillet.
  3. Saute the onion, mushrooms, garlic, oregano, basil, and rosemary in the reserved butter mixture until the vegetables are tender. Stir in the reserved artichokes, tomatoes, and salt and pepper to taste.
  4. Pour the tomato mixture over the chicken. Cover and bake at 350 degrees for 50 minutes.
  5. Remove the cover and pour the Madeira over the chicken. Cover and bake an additional 10 minutes.
  6. While the chicken is cooking, cook the linguine according to the package directions. Serve the chicken cacciatore over the linguine.
Most Helpful

5 5

Something that comes out this good really should be harder to make. I'm really glad that it isn't though :D. It was perfect to make last evening after a busy day and needed nothing more than a small side salad for a delicious meal. Don't know why it's taken me so long to try this but I' sure glad that I finally did and will do so again. Made for Culinary Quest 2014.

5 5

Absolutely delicious - amazing flavors and a great presentation! All you need is a simple salad and you have an incredible meal. The only changes I made was to use spaghetti noodles and unfortunately I could not find madeira wine so I used marsala instead. I checked it out and both are fortified wines with similar tastes; however, I used a little less just in case. Made for the 1-2-3 Tag, January, 2012.

5 5

This was just wonderful! I used 1.5 pounds of bone in chicken thighs, and cut the sauce in half. Artichokes are one of my favorite vegetables, and they are a great addition to cacciatore. The sauce was thick and rich tasting, nicely coating each bite of meat and pasta. I used a whole wheat radiatore pasta for this dish, and was very pleased with the result. This was so easy to make, and with the pasta, really makes a one pan meal. Definitely a keeper!