Best 2 Chicken And Artichoke Cacciatore Recipes

Chicken and artichoke cacciatore is a classic Italian dish that is easy to prepare and bursting with flavor. This dish combines tender chicken, savory artichokes, juicy tomatoes, and flavorful seasonings to create a hearty and satisfying meal. Whether you are looking for a quick weeknight dinner or a special occasion dish, chicken and artichoke cacciatore is sure to please everyone at the table. With just a few simple ingredients and easy-to-follow instructions, you can have a delicious and satisfying meal in no time.

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CHICKEN AND ARTICHOKE CACCIATORE

Chicken and Artichoke Cacciatore image

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

Ingredients

2 (6 ounce) jars marinated artichoke hearts, undrained
1 tablespoon butter
4 lbs chicken, assorted pieces of breast, drumsticks and thighs
1 cup all-purpose flour
1 large onion, chopped
1/2 lb mushroom, sliced fresh (I like to use sliced portobellos)
4 garlic cloves, crushed
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole rosemary
1 (28 ounce) can whole tomatoes, undrained
salt and pepper
1/2 cup madeira wine
1 (16 ounce) package linguine

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

Chicken and Artichoke Cacciatore image

Provided by Kitchen Crew

Categories Chicken

Number Of Ingredients 14

Ingredients

12 oz artichoke hearts, marinated and undrained
1 Tbsp butter
4 lb chicken pieces
1 c flour
1 large chopped onion
1/2 lb fresh mushrooms, sliced
3 garlic cloves, crushed
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp basil
28 oz tomatoes, canned whole and undrained
salt and pepper to taste
1/2 c madeira wine
1 lb linguine

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:

When choosing chicken breasts, opt for boneless, skinless ones to make cooking easier and reduce prep time.
If using frozen chicken breasts, ensure they are thawed completely before cooking to ensure even cooking throughout.
Season the chicken breasts generously with salt and pepper to enhance their flavor.
Use a large skillet or Dutch oven to accommodate all the ingredients comfortably and prevent overcrowding.
Sear the chicken breasts in olive oil over medium-high heat until golden brown and cooked through to lock in their juices.
To achieve a flavorful sauce, sauté the onions, garlic, and mushrooms until softened and fragrant before adding them to the pot.
Use a combination of white wine and chicken broth to create a flavorful and aromatic broth for the cacciatore.
Add the artichoke hearts, sun-dried tomatoes, and Kalamata olives to the pot to introduce a medley of flavors and textures.
Bring the sauce to a simmer, cover the pot, and let it cook for about 15-20 minutes to allow the flavors to meld and develop.
Garnish the finished dish with fresh parsley or basil for a vibrant pop of color and added freshness.

Conclusion:

Chicken and artichoke cacciatore is a delectable and versatile dish that offers a delightful blend of flavors and textures. With its tender chicken, savory sauce, and an array of flavorful ingredients, this dish is sure to tantalize taste buds and leave you craving more. Whether you serve it over pasta, rice, or simply enjoy it as a standalone dish, this cacciatore is guaranteed to be a hit. So, gather your ingredients, put on your apron, and embark on a culinary journey that will transport you to the heart of Italy with every bite.

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