Title: Wine Baked Chicken and Artichoke Hearts
Categories: Artichoke Chicken Greek Entree Wine
Yield: 4 Servings

3	lb	Chicken; quartered
2		Artichoke (14 oz.cans) hearts, drained
15	oz	Can tomato sauce
3/4	c	Dry sherry; or white wine
1/4	ts	Oregano
1	ts	Fresh basil; or
1/4	ts	Dried garlic powder
		Salt and pepper

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 F. oven, basting occasionally. Serve with pilaf and salad. makes 4-5 servings. MC formatting by bobbi744@sojourn. com

Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Opaa! Greek Cooking, Detroit Style by George J. Gekas

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