Chicken Cacciatore

4 Servings
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Chicken Cacciatore Ingredients

2 1/2 pounds Chicken (breast halves, thighs and drumsticks)	1/2 teaspoon Salt
1 1/2 cups Mushrooms sliced fresh	1/2 teaspoon Rosemary dried, crushed
1 each Onion (medium) sliced	1/2 teaspoon Thyme dried, crushed
1 clove Garlic minced	1/4 teaspoon Oregano dried, crushed
14 1/2 once Diced tomatoes undrained	1/8 teaspoon Black pepper
6 once Tomato paste	1 tablespoon Parsley snipped fresh
3/4 cup Dry white wine	Fettuccine or Liguinecooked
1 teaspoon Sugar

Instructions for Chicken Cacciatore

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, 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.

Main Ingredient: ChickenCuisine: Italian