Wine-baked Chicken and Artichoke Hearts
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 frying chicken, quartered
- 2 (793.78 g) can artichoke hearts, drained
- 425.24 g can tomato sauce
- 177.44 ml dry sherry or 177.44 ml white wine
- 1.23 ml oregano
- 4.92 ml fresh basil or 1.23 ml dried basil
- 2.46 ml garlic powder
- salt and pepper
directions
- Place chicken in baking pan (remove skin).
- Arrange artichokes around chicken.
- Combine tomato sauce, wine, spices, salt and pepper.
- Pour over chicken.
- Bake at 400 degrees for 45 minutes.
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Reviews
-
I prepared this with a few substitions because of necessity. I used Cavenders Seasoning which has all of the above named in it and a Pinot Grigio wine. Because we are dieting I opted for healthier skinless, boneless chicken breasts. I would recommend this to everyone. It is a great way to introduce artichokes to your family and have them well received. One more addition to the recipe, after 35 minutes I took the chicken out and sprinkled mozzarella cheese on top and finished baking for the last 10 minutes. This was an excellent dish.
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RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.