2 6 oz. jars marinated artichoke hearts undrained

1 tablespoon butter

4 pounds chicken pieces breasts/drums/thighs

1 cup flour

1 large onion chopped

1/2 pound sliced fresh mushrooms

3 cloves garlic crushed

1/2 teaspoon oregano

1/2 teaspoon rosemary

1/2 teaspoon basil

28 ounce can whole tomatoes undrained

salt and pepper to taste 1/2 cup Madeira wine

1 pound pkg. linguine

Drain artichoke hearts, reserving marinade. Set artichokes aside. Place marinade and butter in a lg. skillet. Cook over Low heat for 10 minutes. Dredge chicken in flour. Brown chicken in butter mixture over Medium High heat. Transfer chicken to 13x9" baking dish, reserving butter mixture in skillet. Saute onion and next 5 ingredients in reserved butter mixture in lg. skillet until vegetables are tender. Stir in reserved artichokes, tomatoes, salt and pepper to taste. Pour tomato mixture over chicken. Cover and bake at 350 F. for 50 minutes. Remove cover and pour Madeira over chicken. Cover and bake in aditional 10 minutes. Cook linguine according to pkg. directions. Drain well. Serve cacciatore over linguine. Posted by bobbi744@sojourn.com