Chicken Cacciatore

By Side Passion

Ingredients

• 2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 tablespoons olive oil
• 1 1/2 cups sliced fresh mushrooms
• 1 medium onion, sliced
• 1 clove garlic, minced
• 1 14 1/2 ounce can diced tomatoes, undrained
• 1 6 ounce can tomato paste
• 3/4 cup dry white wine
• 1 teaspoon sugar
• 1 teaspoon dried Italian seasoning, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon snipped fresh parsley
• Hot cooked fettuccine or linguine (optional)

Details

Cooking time 60mins

Preparation

Step 1

1. Skin chicken. In a large skillet brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. 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 5 minutes or until vegetables are just tender. Return chicken to skillet.

3. Meanwhile, in a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, Italian seasoning, salt, and pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), turning once during cooking. Sprinkle with parsley. If desired, serve over hot cooked pasta.