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Chicken Cacciatore

Source of Recipe


Unknown






List of Ingredients



• 1 chicken (3-1/2 lbs.) cut into 8 pieces
  
• Salt and freshly ground pepper
  
• 1 Tbsp olive oil
  
• 3 cups diced onions
  
• 2 Tbsp chopped fresh rosemary
  
• 2 Tbsp chopped fresh parsley
  
• 2 tsp chopped garlic
  
• 1/2 tsp oregano
  
• 1 cup white wine
  
• 1 can (14 - 16 oz.) whole tomatoes in juice
  
• 1/2 cup chicken broth
  
• 1 cup sliced mushrooms
  
• 1/2 tsp salt and 1/4 tsp freshly ground pepper
  
• 1 Tbsp chopped fresh parsley
  
• 1/2 lb. rigatoni pasta, cooked according to package directions
  






Instructions



1. Sprinkle the chicken pieces with salt and freshly ground pepper.
   
   
2. Heat oil in 12-inch skillet over medium-high heat. Brown chicken, turning once, 5 to 8 minutes. Transfer to a plate.
   
   
3. Reduce heat to medium. Add diced onions, the 2 tablespoons each rosemary and parsley, garlic, and oregano; cook 7 to 10 minutes until onions are softened.
   
   
4. Add wine; boil until reduced by half, 3 to 4 minutes. Stir in whole tomatoes and their juice, chicken broth, mushrooms, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper; break up tomatoes with spoon.
   
   
5. Return chicken to skillet; cover and simmer 45 to 50 minutes or until cooked through. Sprinkle with 1 tablespoon chopped fresh parsley. Serve over cooked pasta.
   
   Makes 4 servings.