How To make Chicken and Artichoke Cacciatore
2 6 oz. jars marinated artichoke hearts
undrained
1 tablespoon butter
4 pounds chicken pieces :
breasts/drums/thighs
1 cup flour
1 large onion chopped
1/2 pound sliced fresh mushrooms
3 cloves garlic :
crushed
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon basil
28 ounce can whole tomatoes undrained
salt and pepper :
to taste 1/2 cup Madeira wine
1 pound pkg. linguine
Drain artichoke hearts, reserving marinade. Set artichokes aside. Place marinade and butter in a lg. skillet. Cook over Low heat for 10 minutes. Dredge chicken in flour. Brown chicken in butter mixture over Medium-High heat. Transfer chicken to 13x9" baking dish, reserving butter mixture in skillet. Saute onion and next 5 ingredients in reserved butter mixture in lg. skillet until vegetables are tender. Stir in reserved artichokes, tomatoes, salt and pepper to taste. Pour tomato mixture over chicken. Cover and bake at 350 F. for 50 minutes. Remove cover and pour Madeira over chicken. Cover and bake in aditional 10 minutes. Cook linguine according to pkg. directions. Drain well. Serve cacciatore over linguine. Posted by bobbi744@sojourn.com
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In this video you will see how to cook Food and Wine Magazine’s Braised Chicken Thighs with Marinated Artichokes on behalf of Naomi Pomeroy. For maximum flavor, the skin on the chicken is crisped first by topping the pieces (not the pan) with a pot lid or other heavy pan, then the thighs are braised in a super tasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme. It’s so Delicious!
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Authentic Chicken Cacciatore; Make Authentic Italian Food; Authentic Italian Recipes
How to Make Chicken Cacciatore like an Authentic Italian.
Episode 4 Season 1 of Fan Food Fare
In the season finale, Chef D. Arthur teaches you How to make Authentic Chicken Cacciatore. What makes Italian Food authentic, is the ingredients you use. If you want authentic Italian food, watch the full video.
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