Recipe for Chicken Cacciatore Ii


1/4 teaspoon ground black pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 cup fresh mushrooms, sliced
1/2 cup chopped onion
2 each cloves garlic, minced
3/4 cup noir or other red wine (optional)
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 can plumb tomatoes (14 1/2 oz. cans) un; drained and chopped
6 cup hot cooked vermicelli (about 12 oun; ces uncooked)
1 chicken thighs (about 2 pounds), sk; inned


Sprinkle the black pepper and salt over the chicken thighs and set aside. Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken thighs and cook for 7 minutes on each side or until lightly browned. Remove the chicken from the skillet. Cover and set aside. Add the mushrooms, onion and garlic to the skillet and saute over medium heat for 5 minutes. Add the wine, oregano, red pepper and tomatoes. Bring to a boil and cook, stirring occasionally, for 10 minutes or until slightly thickened. Return the chicken and their juices to the skillet. Cover and cook for 5 minutes. Uncover, turn the chicken over, and cook for an additional 10 minutes or until the chicken is done. Serve over hot vermicelli, garnished with fresh oregano sprigs. Makes 6 servings (1 cup pasta, 1 chicken thigh and 1/2 cup sauce). Calories 336

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