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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (645g) Recipe makes 4 servings |
||
| Calories 568 | ||
| Calories from Fat 161 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.9g | 27% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 86mg | 28% | |
| Sodium 1310mg | 54% | |
| Potassium 1499mg | 42% | |
| Total Carbohydrate 36.4g | 12% | |
| Dietary Fiber 12.4g | 49% | |
| Sugars 8.4g | ||
| Protein 29.9g | 59% | |
Wine-baked Chicken and Artichoke Hearts
SERVES 4
Ingredients
- 1 frying chicken, quartered
- 2 (14 ounce) cans artichoke hearts, drained
- 1 (15 ounce) can tomato sauce
- 3/4 cup dry sherry or white wine
- 1/4 teaspoon oregano
- 1 teaspoon fresh basil or 1/4 teaspoon dried basil
- 1/2 teaspoon garlic powder
- salt and pepper
Directions
1
Place chicken in baking pan (remove skin).2
Arrange artichokes around chicken.3
Combine tomato sauce, wine, spices, salt and pepper.4
Pour over chicken.5
Bake at 400 degrees for 45 minutes.
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Featured Reviews for This Recipe
From: Bruce & Sue - Chef #1185443
On Mar 17, 2009
Quick, easy, tasty. Be sure to use the dry sherry for a richer-tasting sauce. I used chicken breasts and served over penne pasta. Yummy!!!
From: Mermaid
On Jul 24, 2003
This was easy and good. I worried a little b/c the sauce tasted very "alcoholic" as I poured it over the chicken, but it tasted just right after baking. I also added mozzarella towards the end of baking time. Thanks!
From: NcMysteryShopper
On Jan 6, 2005
Very pretty dish. I made a few adjustments to the recipe. I used fresh artichokes, herbs and garlic and I used chicken broth instead of the tomato sauce. I used boneless skinless chicken breasts and added a red onion. It was outstanding. Thanks for the great idea!
From: Kelli Ron
On Jul 5, 2004
Very simple, tasty recipe. I used boneless chicken breasts because that's what I had on hand. I also topped the dish with grated parmesan for the last 7 minutes. A good dinner with easy preparation.
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