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Post by ellise on Jul 12, 2005 5:23:56 GMT 10
3 pounds chicken pieces (legs, thighs, breasts) Salt and pepper 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 15-oz cans diced tomatoes 1 6-oz. can tomato paste 1/2 cup chicken broth 1 tsp. dried oregano 1/2 tsp. dried basil 2 cups fresh mushrooms, sliced 1 cup dry red wine 1 pound pasta
Sprinkle chicken pieces with salt and pepper. Heat oil in skillet and brown chicken on both sides. Remove chicken and set aside. Add onion and garlic to the skillet and saute, stir in tomatoes, tomato paste, chicken broth, oregano and basil. Return chicken to the skillet and simmer over low heat for 45 minutes. Add mushrooms and wine and simmer another 20 - 30 minutes. Serve over hot cooked pasta.
The Skinny: Use skinless chicken.
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