Chicken Cacciatore With Artichoke Hearts

• 1 jar marinated artichoke hearts
• 2 Tbsp. olive oil
• 1 frying chicken (3 1/2 lb.), cut up
• flour
• 2 cloves garlic, minced
• 1 (28 oz.) can tomatoes, cut up
• 1 1/4 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. dried sweet basil leaves
• 1/2 tsp. pepper
• 1/2 lb. mushrooms, sliced
• 1/2 c. dry sherry
• 1 (16 oz.) pkg. cut macaroni

1. Drain liquid from artichoke hearts into large skillet; add olive oil and heat.
2. Dredge chicken with flour and brown in oil mixture.
3. Remove chicken from oil and place in large casserole.
4. In skillet, saute garlic 2 to 3 minutes.
5. Add artichoke hearts, tomatoes, salt, oregano, basil, pepper and mushrooms.
6. When heated and thoroughly mixed, pour over chicken.
7. Cover and bake at 350u0b0 for 1 hour.
8. Add sherry; stir and return to oven for 10 minutes.

hearts, olive oil, chicken, flour, garlic, tomatoes, salt, oregano, sweet basil, pepper, mushrooms, sherry, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063552 (may not work)