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. Recipe by: Opaa! Greek Cooking, Detroit Style by George J. Gekas Posted to MC-Recipe Digest V1 #676 by Roberta Banghart
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|Serving Size: 1 Serving (682g)|
|Recipe Makes: 4|
|Calories from Fat: 465 (52%)|
|Amt Per Serving||% DV|
|Total Fat 51.6g||69 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 252mg||78 %|
|Sodium 920.3mg||32 %|
|Potassium 1512.7mg||40 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 16.9g|
|Protein 69.2g||99 %|
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Calories per serving: 890
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