Chicken Artichoke Cacciatore

(Sunni West)

Sunni brought us a sample of this yummy dinner earlier this week.  Erin, who really likes a very limited number of dishes, inhaled it and asked when I could make some.  I only used half the amount of chicken; next time I'll half the sauce also or add extra onion and mushrooms to compensate.  (It was too saucy).  A few days later, I cooked the left-over sauce down and served it over spaghetti squash.  Yum!

2 (6 oz) jars marinated artichoke hearts with liquid
1 T butter
3-4 lbs chicken (pieces or breasts)
1 c flour
1 large onion, chopped
1/2 lb sliced mushrooms
3 cloves garlic
1/2 t dried oregano
1/2 t dried basil
1/2 t rosemary
28 oz whole tomatoes in liquid
s & p to taste
1/4 - 1/2 c apple juice
16 oz linguine

Drain artichoke hearts, reserving liquid.  Set aside.  Place marinade and butter in skillet and cook over low 10 minutes.  Dredge chicken in flour.  Brown in butter mixture over medium heat.  Transfer to 9x13 or crock pot.  Keep drippings in skillet.  In same skillet, saute onion, mushrooms, garlic and seasonings until tender.  Stir in artichokes, tomatoes, salt & pepper to taste.  Pour tomato mixture over chicken.  Bake at 350• for 50 minutes or in crock pot on low 5-6 hours  Just before serving, stir in apple juice.  Serve over linguine.  8 servings.