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1 2-1/2 to 3 pound chicken, quartered (mine are always bigger)
Skin chicken. Place in baking pan. Arrange artichoke hearts around chicken pieces. Combine the remaining ingredients and pour over the chicken.
Bake at 400°F for 45 minutes. Baste occasionally.
Poster's Notes:
Posted by Miryam Bachrach
Nutritional Info Per Serving: N/A
2 14-ounce cans artichoke hearts, drained
1 15-ounce can tomato sauce
3/4 cup dry sherry
1/4 tsp. oregano
1 tsp. fresh basil, or 1/4 tsp. dried
Pinch garlic powder
Salt, to taste
Pepper, to taste
I spooned a goodly amount of marinated artichoke hearts out of an oversized jar, since that is what I had; didn't worry about draining. The sherry was Amontillado, for the same reason. And only an 8 ounces can of tomato sauce because I did not read carefully and again, that's what was on the shelf. Cooking could not be safely postponed, but I reheated in the microwave on the following day and enjoyed it very much despite the lack of skin (except on the wings).