Buffet Chicken Cacciatore

Found this recipe in the Chicago Tribune, nearly 25 years ago. It became an INSTANT family favorite. Although the recipe is written to serve a crowd - it is very easily adaptable to suit your needs. I adjust everything but the seasonings when I make less (and sometimes that's just 3 bone in breasts). Cooking with the bone in, is essential in this recipe and the chicken becomes "fall off the bone" tender by the long cooking in the "sauce".
Serve it with your favorite fork-sized pasta - it makes an incredible sauce as it cooks.

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