Makes 4 to 6 servings
|1||tablespoon olive oil|
|1||broiler-fryer chicken (3 to 3-1/2 pounds), cut into 8 pieces|
|4||ounces fresh mushrooms, finely chopped|
|1||medium onion, chopped|
|1||clove garlic, minced|
|1/2||cup dry white wine|
|1||tablespoon plus 1-1/2 teaspoons white wine vinegar|
|1/2||cup chicken broth|
|1||teaspoon dried basil|
|1/2||teaspoon dried marjoram leaves, crushed|
|1/8||teaspoon black pepper|
|1||can (14-1/2 ounces) whole peeled tomatoes, undrained|
|8||Italian- or Greek-style black olives, halved, pitted|
|1||tablespoon chopped fresh parsley|
|Hot cooked pasta|
|Fresh marjoram leaves (optional)|
- Heat oil in large skillet over medium heat. Add as many chicken pieces in single layer without crowding. Cook 8 minutes per side or until chicken is brown; remove chicken with slotted spatula to Dutch oven. Repeat with remaining chicken pieces.
- Add mushrooms and onion to drippings remaining in skillet. Cook and stir over medium heat 5 minutes or until onion is soft. Add garlic; cook and stir 30 seconds. Add wine and vinegar; cook over medium-high heat 5 minutes or until liquid is almost evaporated. Stir in broth, basil, marjoram, salt and pepper. Remove from heat.
- Press tomatoes with juice through sieve into onion mixture; discard seeds. Bring to a boil over medium-high heat; boil, uncovered, 2 minutes. Pour tomato-onion mixture over chicken. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until chicken is tender and juices run clear when pierced with fork. Remove chicken with slotted spatula to heated serving dish; keep warm.
- Bring tomato-onion sauce to a boil over medium-high heat; boil, uncovered, 5 minutes. Add olives and parsley to sauce; cook 1 minute. Pour sauce over chicken and pasta. Garnish with fresh marjoram.
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