Cookbook Profile

Chicken Baked
with Artichokes and Potatoes

Pollo con Carciofi e Patate
6 servings
Prep: 15 min; cook: 20 min; bake: 1 hr


Chicken Baked with Artichokes and PotatoesThis down-to-earth, simple recipe is as easy to make as it is to enjoy. The blend of flavors and ingredients makes it a natural for a hearty dinner. For a variation from central Italy, use a couple of bay leaves for the sage and chopped fresh rosemary for the parsley. Or give it a little zest by stirring a couple tablespoons of honey and a dash or two of ground saffron into the liver mixture before spreading it in the pan.


2 tablespoons olive oil
1/2 pound chicken livers, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh
   or 1 teaspoon dried sage leaves, crumbled
1 tablespoon chopped fresh parsley
1 tablespoon capers
1 can (14 ounces) artichoke hearts,
   drained and cut into fourths
3 to 3-1/2-pound cut-up broiler fryer chicken
1-1/2 pounds new potatoes (10 to 12), cut into 1-inch pieces
1/2 cup dry white wine or chicken broth
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground pepper


1. Heat oven to 425 degrees F.

2. Heat oil in 10-inch skillet over medium-high heat. Cook livers, onion, garlic, sage, parsley and capers in oil about 8 minutes, stirring frequently, until livers are no longer red. Spread liver mixture in ungreased rectangular pan, 13 x 9 x 2 inches.

3. Spread artichokes over liver mixture. Place chicken, skin sides down, and potatoes on artichokes. Mix wine and lemon juice; pour over chicken and potatoes. Sprinkle with salt and pepper.

4. Bake uncovered 30 minutes. Turn chicken and potatoes. Bake about 30 minutes longer or until chicken is brown on outside and juice of chicken is no longer pink when centers of the thickest pieces are cut.

1 Serving: Calories 400 (Calories from Fat 160), Fat 18 g (Saturated 5 g), Cholesterol 230mg, Sodium 720 mg, Carbohydrate 27 g (Dietary Fiber 6g), Protein 36 g. % Daily Value: Vitamin A %, Vitamin C 18%, Calcium 6 %, Iron 28 %. Diet Exchanges: 1 Starch, 4 Medium Fat Meat, 2 Vegetable, 1 Fat.

Buy the Book!


Betty Crocker's Italian Cooking
Recipes by Antonio Cecconi
IDG Books Worldwide, Inc., 2000
Hardback, $23.95
Full-color photographs throughout
ISBN: 0-7645-6078-6
Recipe reprinted by permission.


Betty Crocker's Italian Cooking



Cookbook Profile Archive


This page created September 2001