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Capilano Chicken Cacciatore

chef.brandon's picture
Ingredients
  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
  Oregano 1 Teaspoon
  Basil 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Parsley 2 Tablespoon
Directions

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 350°F oven 40-45 minutes or until chicken is tender.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes
Servings: 
6

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