Chicken Cacciatore With Roasted Garlic Sauce

By á-170456

Ingredients

• 1 chicken - (abt 4 lbs) cut 10 pieces
• Salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons olive oil plus more as needed
• 2 onions cut into 1/2" pieces
• 12 ounces white button mushrooms brushed clean, and halved
• 1 jar Williams-Sonoma Roasted Garlic Pasta
• Sauce - (26 oz)

Preparation

Step 1

Season the chicken with salt and pepper. In a deep sauté pan over medium heat, warm the 3 tablespoons olive oil. Add half of the chicken and brown on all sides, about 7 minutes total. Transfer to a platter. Repeat with the remaining chicken, adding more oil to the pan if needed. Transfer the chicken to the platter.

Add the onions and mushrooms to the pan and cook, stirring occasionally, until golden and tender, about 5 minutes. Add the chicken and pasta sauce and bring to a boil, stirring occasionally to coat the chicken with the sauce. Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 40 minutes. Taste and adjust the seasonings with salt and pepper. Serve immediately.

This recipe yields 4 servings.