2 of each, chicken breasts, thighs, legs- all skinned
1/4 c. flour
1/2 tsp. salt
4 tbsp. olive oil
1 onion, sliced
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
16 oz. can Italian plum tomatoes, drained and chopped (reserve juice)
8 oz. can tomato sauce
8 oz. can chicken broth
1 tsp. fresh or 1/2 tsp. dried parsley,
chopped pepper to taste
1/2 tsp. oregano
1/2 tsp. basil
1/4 c. dry red wine
1/4 c. ripe olives, sliced (optional)
Parmesan or Romano cheese, freshly grated
Dredge chicken in flour.
In large skillet or Dutch oven, brown in olive oil until golden.
Remove chicken from pan and sauté onion, garlic and mushrooms.
Stir in tomatoes, sauce, broth, seasonings, olives, wine, and 1/4 cup reserved
Cook a few minutes to blend. Return chicken to skillet.
Cover and simmer 45 minutes, or until chicken is very tender.
Remove bones from chicken, chop chicken and return to pot.
Serve over hot cooked spaghetti and sprinkle with cheese.