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 13×9″ 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