Capilano Chicken Cacciatore
|Marinated artichoke hearts||6 Ounce (1 Jar Or 170 Milliliter)|
|Olive oil||2 Tablespoon|
|Chicken pieces||3 Pound|
|All purpose flour||3 Tablespoon|
|Canned tomatoes||28 Ounce (796 Milliliter Or 1 Can)|
|Dry white wine/Sherry||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Mushrooms||1⁄2 Pound, sliced|
Drain marinade from artichokes into large skillet, add oil and heat.
Dredge chicken in flour and brown in skillet, turning often for 15-20 minutes.
Transfer to 12-cup (3-litre) baking dish.
Discard all but 2 tablespoons fat from skillet.
Chop tomatoes and add with juice to skillet.
Add drained artichokes, wine, garlic, mushrooms, oregano, basil and pepper to skillet.
Stir with wooden spoon to scrape up any brown bits from pan.
Pour over chicken.
Bake, loosely covered, in 350Â°F oven 40-45 minutes or until chicken is tender.
Garnish with parsley.