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.
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|Serving Size: 1 Serving (722g)|
|Recipe Makes: 4|
|Calories from Fat: 243 (47%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 6g|
|Cholesterol 129.4mg||40 %|
|Sodium 148.7mg||5 %|
|Potassium 1557.4mg||41 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 19.7g|
|Protein 37.3g||53 %|
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Calories per serving: 520
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