Mediterranean chicken melange

Yield: 6 Servings

Ingredients:

3 ea Breasts

Instructions:

chicken halves -- broiler/fryer boned -- skinned 3 ea Thighs chicken broiler/ -- fryer boned skinned 8 ea Drumsticks chicken -- broiler/fryer skinned 1/2 lb Mushrooms sliced 3 ea Onions green whole -- sliced 2 lg Garlic cloves minced 2 tb Oil olive 8 oz Sauce tomato 6 oz Paste tomato 3/4 c Wine white dry 1/2 c Olives black sliced 1 ts Salt 1 ts Oregano 1 ts Basil 1/4 ts Pepper 6 oz Artichoke hearts -- marinated drained 2 tb Cheese parmesan grated Pasta cooked Basil fresh Olives black whole In a large bowl make the sauce by mixing together mushrooms onion garlic oil tomato sauce and tomato paste. Add wine olives salt oregano basil and pepper. Mix well and set aside. Place the chicken in a single layer skin-side down in a large baking dish. Spoon the sauce over the chicken; cover with foil and bake in 350 F oven for 30 minutes. Turn the chicken; spoon sauce over chicken and bake uncovered about 30 minutes more or until chicken is fork tender. Remove the chicken from the oven; arrange the artichoke hearts around the chicken. Sprinkle cheese over all. Cover loosely with foil and allow to stand for 5 minutes before serving. When ready to serve use warm serving plates and mound your pasta onto the plates first. Place the chicken onto the pasta and pour some of the pan juices over the chicken and pasta. Garnish with basil and black olives. Cook: John A. Kelly McLean Virginia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc. : Georgetown Delaware 19947-9622