Chicken Cacciatore
	2 tbs      oil olive
	1 3-1/2 lb chicken -- Cut up for frying
	10 oz      Mushrooms Crimini -- Sliced
	2          onions large -- diced
	6          garlic clove -- diced
	2 tbs      Sun Dried Tomato Pesto
	1 #2-1/2   can tomatoes chopped
	1 cup      tomato puree
	1-1/2 cups Chardonnay
	2 tbs      basil leaves -- freshly chopped
	2 tbs      parsley
	2          bay leaves
	1 tsp      thyme leaf
	           salt and pepper -- to taste
	Cut the bird into 12 pieces, leg, thigh and breast in two, wing. Using a 
	heavy pot with a lid, start it skin side down in the oil over a medium flame, 
	and let it take good color. Turn it over and brown both sides well. Remove 
	the chicken to a dish.
	Add the chopped onions and garlic and optional mushrooms.  Let them get 
	soft and lightly browned.  Pour off any excess oil.   Add sun dried tomato 
	pesto and cook for a few minutes. Add the puree and chopped tomatoes. Simmer 
	for 1 hour, cover off. At this point, the sauce should be too thick, but 
	have lost any acid taste from the tomatoes. If it hasn't cook it longer, but 
	never add sugar.  To save time, you can use the same volume of prepared 
	tomato sauce, I use Barilla Mushroom and Garlic. It looks and tastes very 
	Add the wine, chicken and its juices, and herbs. Stir, cover, and simmer 
	until the chicken is spoon tender. Season with salt and pepper and refresh 
	with some chopped parsley just before serving. 
	If the sauce is too thin, remove the chicken, and reduce the sauce to the 
	desired consistency. Remove any fat that comes to the surface. As this dish 
	is better the second day, refrigerate, and the fat will be easy to remove. 
	Suggested Wine: Never use a wine to cook that you don't want to drink
	Serving Ideas : Serve over your favorite pasta. I like Penne.
	NOTES: This is the Italian version of Chicken Hunter Style.  Serve the wine 
	you cooked it with. You could just as well use a red wine in this dish, as 
	it is certainly hearty enough. 

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