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Recipe: Wine Baked Chicken and Artichoke Hearts (Greek)

Main Dishes - Chicken, Poultry
WINE BAKED CHICKEN AND ARTICHOKE HEARTS

3 pounds chicken, quartered
2 cans (14 oz each) artichoke hearts, drained
1 (15 ounce) can tomato sauce
3/4 cup dry sherry (or white wine)
1/4 teaspoon dried oregano
1 teaspoon fresh basil (or 1/4 teaspoon dried)
garlic powder (to taste)
salt and pepper (to taste)
rice pilaf and salad (to serve)

Remove skin from chicken. Place quartered chicken in baking pan. Arrange artichoke hearts around chicken pieces.

Combine tomato sauce, wine, spices and season to taste with salt and pepper. Pour mixture over chicken.

Bake for 45 minutes in 400 degree F oven, basting occasionally.

Serve with pilaf and salad.

Servings: 4-5
Source: Opaa! Greek Cooking Detroit Style by George J. Gekas
MsgID: 0310741
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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