“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.” - by Melissa Hamilton
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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
Amount Per Serving (6 total)
- Calories
- 320 cal
- 16%
- Fat
- 12 g
- 18%
- Carbs
- 21.2 g
- 7%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"I normally don't like to try a recipe that has no reviews but any recipe that starts with a jar of marinated artichoke hearts is worth a try! My family and I were not disappointed! I didn't have Mad..." See moreeira wine so I substituted Chicken broth. Also, most of the spices I had dried from my garden so I only guessed the amount I put in (I may have been a little heavy handed). I would love to try this recipe with sausage instead of chicken and add some fresh spinach to the mix and some feta cheese along with the mozzarella. But it was very good the way it was written. Thanks Melissa for sharing!"
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