Wine-baked Chicken and Artichoke Hearts

May 09, 2023May 9, 20230 2

Wine-baked Chicken and Artichoke Hearts recipe for a hearty meal

by The Chefin Poultry

Prep

10 min

Cook

90 min

Ready In

100 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

430

Sugar

Fat

22g

Wine-baked Chicken and Artichoke Hearts is a comforting and hearty dish that is perfect for a family dinner or a cozy meal for two. The chicken is slow-cooked in a savory tomato and wine sauce, which infuses the dish with rich and bold flavors. The artichoke hearts add an extra layer of texture and flavor to this already delicious dish. Serve with a side salad or some crusty bread for a satisfying and filling dinner.

Instructions

1.	Preheat oven to 375 degrees Fahrenheit.
2.	Arrange the chicken quarters in a baking dish.
3.	Place the artichoke hearts around and on top of the chicken.
4.	In a separate bowl, mix together tomato sauce, dry sherry or white wine, oregano, basil, garlic powder, salt and pepper.
5.	Pour the mixture over the chicken and artichoke hearts, making sure each piece is well coated.
6.	Cover with aluminum foil and bake for 1 hour.
7.	Remove foil and bake for an additional 30 minutes, or until chicken is cooked through and the sauce is thickened.

PROS

This dish is hearty, flavorful and easy to make.

The combination of wine, tomato sauce and herbs make for a delicious and savory sauce that pairs perfectly with chicken and artichoke hearts.

CONS

This dish can be high in sodium and calories, depending on the ingredients used.

It may not be suitable for those on low-sodium or low-calorie diets.

HEALTH & BENEFITS

Chicken is a good source of protein, and artichoke hearts are low in calories and high in fiber.
The tomato sauce in this dish is rich in antioxidants and has been linked to supporting heart health.

	1 frying chicken , quartered
	2 cans artichoke hearts , drained
	1 can tomato sauce
	3/4 cup dry sherry or 3/4 cup white wine
	1/4 teaspoon oregano
	1 teaspoon fresh basil or 1/4 teaspoon dried basil
	1/2 teaspoon garlic powder
	salt and pepper