Rating: 4.5 stars
54 Ratings
  • 5 star values: 38
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

The key flavor of this guest-worthy dish is the marinade from the artichoke hearts. Feel free to add extra veggies such as spinach, zucchini, or yellow squash. Serve over fettuccine or spaghetti noodles.

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place half the artichoke marinade into a large skillet over medium-high heat, and brown the chicken pieces until the liquid has almost evaporated, 8 to 10 minutes. Remove the chicken pieces with a slotted spoon, and place into a 9x13-inch baking dish.

  • Pour the remaining marinade into the same skillet, and cook and stir the onions, garlic, mushrooms, oregano, basil, salt, rosemary, and black pepper until the onions are translucent, 5 to 8 minutes. Mix in diced tomatoes with their juice, tomato sauce, black olives, and chopped artichoke hearts. Stir the sauce well, and pour over the chicken in the baking dish. Cover the dish with foil.

  • Bake the chicken until the sauce is bubbling, about 45 minutes. Uncover, and drizzle the Madeira wine over the dish; top with mozzarella cheese. Return to oven, uncovered, and bake until the cheese is melted, about 10 more minutes.

Nutrition Facts

320 calories; protein 29.2g; carbohydrates 21.2g; fat 12g; cholesterol 63.2mg; sodium 1428.1mg. Full Nutrition
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