This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Scarlett's Chicken Cacciatore
Chicken Cacciatore II
Chicken Cacciatore and Pasta
Hunter Style Chicken Cacciatore
Chicken Cacciatore Delight
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Finger-Lickin' Chicken Dippers
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Roasting Chicken
Chicken Soup's On
Soup Up Your Chicken Soup
Related Collections
Canned Tomatoes
Baked Chicken Breasts
Canned Vegetables
Italian Chicken and Turkey
Italian-Style Chicken Breasts

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Melissa's Chicken Cacciatore

By: Melissa Hamilton

"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."

Rate/Review | Read Reviews (8)

Prep Time:
20 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
2 large skinless, boneless chicken breast halves - cut into chunks
1 large onion, quartered and sliced
3 cloves garlic, minced
8 ounces sliced fresh mushrooms
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes in juice
1 (15 ounce) can tomato sauce
1/3 cup sliced black olives, drained
1/2 cup Madeira wine
8 ounces shredded mozzarella cheese

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.