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Ingredientes
- 3 x Breasts, chicken, halves, broiler/fryer, boned, skinned
- 3 x Thighs, chicken, broiler/ fryer, boned, skinned
- 8 x Drumsticks, chicken, broiler/fryer, skinned
- 1/2 lb Mushrooms, sliced
- 3 x Onions, green, whole, sliced
- 2 lrg Garlic, cloves, chopped
- 2 Tbsp. Oil, olive
- 8 ounce Sauce, tomato
- 6 ounce Paste, tomato
- 3/4 c. Wine, white, dry
- 1/2 c. Olives, black, sliced
- 1 tsp Salt
- 1 tsp Oregano
- 1 tsp Basil
- 1/4 tsp Pepper
- 6 ounce Artichoke hearts, marinated, liquid removed
- 2 Tbsp. Cheese, parmesan, grated Pasta, cooked Basil, fresh Olives, black, whole
Direcciones
- In a large bowl, make the sauce by mixing together mushrooms, onion, garlic, oil, tomato sauce, and tomato paste. Add in wine, olives, salt, oregano, basil, and pepper. Mix well, and set aside.
- Place the chicken in a single layer, skin-side down, in a large baking dish. Spoon the sauce over the chicken; cover with foil and bake in 350 F oven for 30 min.
- Turn the chicken; spoon sauce over chicken and bake, uncovered, about 30 min more, or possibly till chicken is fork tender.
- Remove the chicken from the oven; arrange the artichoke hearts around the chicken. Sprinkle cheese over all. Cover loosely with foil and allow to stand for 5 min before serving.
- When ready to serve, use hot serving plates and mound your pasta onto the plates first. Place the chicken onto the pasta, and pour some of the pan juices over the chicken and pasta.
- Garnish with basil and black olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 6 servings | |
| Calories 479 | |
| Calories from Fat 252 | 53% |
| Total Fat 28.07g | 35% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.12g | |
| Cholesterol 58mg | 19% |
| Sodium 624mg | 26% |
| Potassium 445mg | 13% |
| Total Carbs 35.37g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 31.17g | 21% |
| Protein 17.91g | 29% |
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