Sunday, November 13, 2011

Chicken Cacciatore


Chicken Cacciatore
Ingredients
2 1/2 pounds chicken (breast halves, thighs and drumsticks)
1 1/2 cups mushrooms sliced fresh
1 each onion (medium) sliced
4 cloves garlic minced
14 1/2 once Diced tomatoes undrained
6 once tomato paste
3/4 cup Dry white wine
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon rosemary dried, crushed
1 teaspoon thyme dried, crushed
1 teaspoon oregano dried, crushed
1 teaspoon basil, dried, crushed
1/8 teaspoon Black pepper
1 tablespoon parsley snipped fresh
Fettuccine or Linguine cooked
Preparation

1) Skin chicken. In a 12in. skillet cook chicken in hot oil about fifteen minutes or until light brown, turning to brown evenly. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.

2) Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about five minutes or until vegetables are just tender. Return chicken to skillet.

3) Meanwhile, in a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, salt, rosemary, thyme, oregano, basil, and pepper. Pour over chicken in skillet. Bring to boil; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink 
(170F for breasts; 180F for thighs and drumsticks), turning once during cooking. Sprinkle with parsley. If desired, serve over hot cooked pasta

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