Chicken Cacciatore

Ingredients:

5 tbsp olive oil
4 chicken pieces
2 onions, sliced
3 cloves garlic, minced
8 button mushrooms, quartered
½ cup red wine
1¼ tbsp wine vinegar
1¼ tsp fresh chopped parsley
2½ tsp fresh chopped oregano
2½ tsp fresh chopped basil
1 bay leaf
1 tin canned tomatoes
½ cup chicken stock
Freshly ground black pepper
Pinch of sugar

Method:

In a large frying pan heat the oil and lay the chicken pieces, skin side down in one layer.

Brown for 3-4 minutes, then turn each piece over. Continue turning the chicken pieces until all surfaces are well-browned.

Remove the chicken pieces to a plate and keep warm.

Add the onions and garlic, to the oil and chicken juices in the frying pan. Cook lightly for 2-3 minutes or until they are just beginning to brown.

Add the mushrooms to the pan and cook for about 1 minute, stirring constantly.

Pour the wine and vinegar into the pan and boil rapidly to reduce to about half the original quantity.

Add the herbs, bay leaf and tomatoes, stirring well to break up the tomatoes.

Stir in the chicken stock and season with pepper and sugar.

Return the chicken pieces to the tomato sauce and cover with a tight-fitting lid. Simmer for about 1 hour, or until the chicken is tender.

Serve with pasta.