Chicken Cacciatore

By JAmero4702

Ingredients

• 2 to 2 1/2 pound meaty chicken pieces (breasts, thighs, drumsticks)
• 1/2 cup chopped onion
• 2 cloves garlic, minsed
• 1 Tbs cooking oil
• 1 cup sliced fresh mushrooms
• 1 8oz can tomato sauce
• 1 7 1/2oz can tomatoes, cut up
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 1/2 to 2 tsp dried basil, crushed
• 1 bay leaf
• 4 tsp cornstarch
• 2 cups hot fettuccine

Details

Cooking time 30mins

Preparation

Step 1

Skin chicken, if desired. Rinse and pat dry. In a large skillet cook chicken, onion, and garlic in hot oil about 15 minutes or till chicken is lightly browned, turning to brown evenly. Drain off fat.
Stir together mushrooms, tomato sauce, undrained tomatoes, wine, broth, basil, bay leaf, 1/4 tsp salt, and 1/4 tsp pepper. Pour over chicken in the skillet. Bring to boiling, reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink.
Transfer chicken to a platter. Cover. Keep warm. Discard bay leaf. Skim fat from tomato mixture. Stir together cornstarch and 2 Tbs cold water; stir into tomato mixture. Cook and stir until bubbly, cook and stir 2 minutes more. Serve over chicken and noodles.