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Chicken Cacciatore over Linguine

TGI Friday's Copycat Recipe

Serves 8

2 (6 oz) jars  marinated artichoke hearts; undrained
1 tablespoon butter
4 pounds chicken pieces; breasts/drums/thighs
1 cup flour
1 large onion, chopped
1/2 pound sliced fresh mushrooms
3 cloves garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon basil
1 (28 oz) can whole tomatoes; undrained
salt and pepper, to taste
1/2 cup Madeira wine
1 package (1 lb. size) linguine

Drain artichoke hearts, reserving marinade. Set artichokes aside. Place marinade and butter in a large skillet. Cook over Low heat for 10 minutes.  Dredge chicken in flour. Brown chicken in butter mixture over Medium-High heat. Transfer chicken to 13x9" baking dish, reserving butter mixture in skillet.  Saute onion and next 5 ingredients in reserved butter mixture in large skillet until vegetables are tender. Stir in reserved artichokes, tomatoes, salt and pepper to taste. Pour tomato mixture over chicken.  Cover and bake at 350 F. for 50 minutes. Remove cover and pour Madeira over chicken. Cover and bake in additional 10 minutes. 
Cook linguine according to package directions. Drain well. Serve cacciatore over linguine.

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