Best 2 Chicken And Artichoke Cacciatore Recipes
Tantalize your taste buds with a delightful journey into the realm of flavors with our succulent Chicken and Artichoke Cacciatore recipe. This delectable dish, steeped in the rich culinary traditions of Italy, promises an explosion of taste with every bite. Picture tender chicken morsels enveloped in a luscious tomato sauce, complemented by the nutty flavor of artichoke hearts and the earthy notes of mushrooms. The tantalizing aroma of garlic and herbs wafting through your kitchen will create an irresistible symphony of scents, beckoning you to indulge in this culinary masterpiece.
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Prepare to embark on a culinary adventure that will ignite your senses and leave you craving for more. Our collection of recipes offers a delectable journey through diverse cuisines, promising an extraordinary gastronomic experience.
CHICKEN AND ARTICHOKE CACCIATORE
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).
Provided by breezermom
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Pour the tomato mixture over the chicken. Cover and bake at 350 degrees for 50 minutes.
- Remove the cover and pour the Madeira over the chicken. Cover and bake an additional 10 minutes.
- While the chicken is cooking, cook the linguine according to the package directions. Serve the chicken cacciatore over the linguine.
CHICKEN AND ARTICHOKE CACCIATORE
Steps:
- 1. Drain artichoke hearts, reserving marinade.
- 2. Set artichokes aside.
- 3. Place marinade and butter in a large skillet.
- 4. Cook over low heat for 10 minutes.
- 5. Dredge chicken in flour.
- 6. Brown chicken in butter mixture over medium-high heat.
- 7. Transfer chicken to 13x9\" baking dish, reserving butter mixture in skillet.
- 8. Saute onion and next 5 ingredients in reserved butter mixture in large skillet until vegetables are tender.
- 9. Stir in reserved artichokes, tomatoes, salt and pepper to taste.
- 10. Pour tomato mixture over chicken.
- 11. Cover and bake at 350 for 50 minutes.
- 12. Remove cover and pour madeira over chicken.
- 13. Cover and bake in aditional 10 minutes.
- 14. Cook linguine according to package directions.
- 15. Drain well.
- 16. Serve cacciatore over linguine.
Tips:
- To save time, use a store-bought rotisserie chicken. Shred or chop the chicken before adding it to the cacciatore.
- If you don't have artichoke hearts on hand, you can substitute another vegetable, such as zucchini, bell peppers, or mushrooms.
- Add a splash of white wine to the cacciatore for extra flavor.
- Serve the cacciatore over pasta, rice, or polenta.
- Garnish the cacciatore with fresh parsley or basil before serving.
Conclusion:
Chicken and artichoke cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, artichokes, and tomatoes creates a flavorful and satisfying dish that is sure to please everyone at the table. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy meal, give chicken and artichoke cacciatore a try. You won't be disappointed!
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