Best 2 Donna Giblins Artichoke Chicken Recipes

Donna Giblin's Artichoke Chicken Recipe - (4/5) image

Provided by ILUV2COOK-3

Number Of Ingredients 16

3 1/2-4 pound chicken legs and thighs
1 cup artichoke hearts (halved)
1 medium onion (cut into chunks - to match the artichokes)
1 pound white button mushrooms (halved or quartered)
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons brown mustard
4 cloves garlic (minced)
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
Salt and pepper to taste

Steps:

Place chicken, skin side up, in a baking pan. Season with salt, pepper, garlic powder, and onion powder. Distribute onion, artichoke and mushrooms over the top. Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried spices, salt and pepper and pour over the chicken. Bake at 350º for 1 1/2 hours, basting every 1/2 hour.

Chicken & Shrimp Marsala Recipe - (4/5) image

Provided by calypan

Number Of Ingredients 11

1 9 oz. pkg refrigerated light cheese ravioli, cooked, drained and set aside.
2 boneless sklinless chicken breasts, cut in strips
3/4 lb. shrimp, peeled
1/4 cup AP flour
2 oz. prosciutto , chopped
8 oz. mushrooms, sliced
2 T. shallots, minced
1/2 cup marsala
3/4 cup chicken broth
2 T. butter
1/2 cup fresh chopped parsley

Steps:

Coat chicken and shrimp with flour, salt & pepper. Saute in 3 T. olive oil over med-high heat until almost done; add prosciutto and cook 1 min more. Transfer to plate and set aside. In same skillet saute mushrooms and shallots in 2 T. olive oil until done, about 3 min. Deglaze with marsala and simmer until almost evaporated. Add chicken broth, chicken/shrimp mixture and cooked ravioli. Simmer until heated through. Top with butter and parsley. Serve immediately.