Wine Baked Chicken and Artichoke Hearts
- 3 lb Chicken; quartered
- 2 cn (14 oz) artichoke hearts;
- -drained
- 15 oz Can tomato sauce
- 3/4 c Dry sherry; or white wine
- 1/4 ts Oregano
- 1 ts Fresh basil; OR
- 1/4 ts Dried garlic powder
- Salt and pepper
Remove skin from chicken. Place quartered chicken in baking pan. Arrange
artichoke hearts around chicken pieces. Combine tomato sauce, wine, spices
and season to taste with salt and pepper. Pour mixture over chicken. Bake
for 45 minutes in 400 F. oven, basting occasionally. Serve with pilaf and
salad.
makes 4-5 servings.
Recipe by: Opaa! Greek Cooking, Detroit Style by George J. Gekas Posted to
MC-Recipe Digest V1 #676 by Roberta Banghart on Jul
17, 1997
artichoke hearts around chicken pieces. Combine tomato sauce, wine, spices
and season to taste with salt and pepper. Pour mixture over chicken. Bake
for 45 minutes in 400 F. oven, basting occasionally. Serve with pilaf and
salad.
makes 4-5 servings.
Recipe by: Opaa! Greek Cooking, Detroit Style by George J. Gekas Posted to
MC-Recipe Digest V1 #676 by Roberta Banghart
17, 1997
