Chicken Cacciatore

Directions

1. 1
   Rinse chicken, drain and pat dry.
2. 2
   Heat oil in large skillet over medium heat.
3. 3
   Cook the chicken in a single layer without crowding.
4. 4
   Cook turning once until chicken is brown, about 8 minutes.
5. 5
   Repeat until all chicken is browned, removing the done pieces to a casserole or dutch oven.
6. 6
   Add mushrooms and onion to drippings in skillet.
7. 7
   Saute over medioum heat unitl onion is soft, about 5 minutes.
8. 8
   Add garlic and 30 seconds or so later add the wine and vinegar; cook over medium heat until liquid is almost completely evaporated, about 5 minutes.
9. 9
   Stir in chicken broth, basil, marjoram, salt and pepper.
10. 10
    Remove from heat.
11. 11
    Press tomatoes and their liquid through sieve into bowl; discard seeds.
12. 12
    Stir sieved tomatoes into onion mixture in the skillet.
13. 13
    Heat to boiling and keep on boiling uncovered 2 minutes.
14. 14
    Pour sauce over chicken.
15. 15
    Heat to boiling; reduce heat to low.
16. 16
    Simmer covered until chicken is tender, about 25 minutes.
17. 17
    Remove chicken to serve dish, keep warm.
18. 18
    Heat sauce to boiling; boil uncovered on - you guessed it - medium high heat 5 minutes.
19. 19
    Add olives and parsley to sauce; cook 1 minute longer and pour over chicken to serve.
20. 20
    That's the recipe, I generally double the sauce as it freezes beautifully and is great over a boneless chicken breast with a quick pasta or bread side for an outstanding weekday meal ready in 45 minutes or less from the freezer.
21. 21
    Personal taste: I also generally thicken the sauce at the end using fresh tomato paste and adjusting seasonings if needed.