Italian Chicken
Ingredients
- 1 3 1/2 to 4-pound whole chicken cut up
- 1/4 cup olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 8-ounce package sliced white mushrooms
- 1 28-ounce can tomato puree
- 1/2 cup dry white wine
- 2 bay leaves
- 1 1/2 teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1/8 teaspoon cayenne pepper
- 1 12-ounce jar marinated artichoke hearts, drained
- 1 3.8-ounce can sliced black olives, drained
- Salt and black pepper to taste
- Pasta, for serving
Instructions
Remove skin and excess fat from chicken; discard. Season chicken generously with salt and black pepper. In a large saucepan or Dutch oven, heat oil over medium heat. Add chicken and cook until golden brown on both sides. Remove chicken from pan and set aside. Add onions and garlic to pan; cook stirring frequently until tender, 3-5 minutes. Add mushrooms; cook an additional 2 minutes. Stir in tomato puree, wine, bay leaves, basil, oregano and cayenne pepper. Return chicken to pan and submerge in the sauce. Increase heat to high and bring to a boil. Reduce heat to simmer, partially cover and cook, stirring occasionally, until chicken is tender, about 1 1/2 hours. Add artichokes and black olives and cook an additional 15 minutes. Serve immediately over your favorite pasta. Makes about 4-6 servings.