Chicken cacciatore with noodles

1 Servings

Ingredients

Quantity Ingredient
8 Chicken thighs without skin
pinch No salt herb blend
pinch Salt and pepper to taste, if
Desired
1½ tablespoon Oil, divided
1 Clove garlic minced
1 can Tomatoes with juice
1 can Stewed red ripe tomatoes with juice
½ cup White wine
12 ounces Egg noodles, wide

Directions

Sprinkle the chicken pieces with herb mix and salt & pepper.

Heat 1 tb of the oil in a large skillet with a cover & brown the chicken well on both sides. Remove the chicken from the skillet & set aside.

Add the remaining oil to the skillet and saute the onion & garlic for about 3 minutes. Add the tomatoes with their juice & the stewed tomatoes with their juice and the white wine. Bring the mixture to a boil. Add the browned chicken pieces, reduce the heat, cover the skillet & simmer the chicken for about 25 minutes or until the chicken is cooked through.

Meanwhile, cook the noodles according to package directions. Drain & transfer the noodles to a serving platter, and spoon the chicken & sauce over them. Serve.

Variation: Add meatballs and chunks of Italian sausage to the sauce.

Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:54:19 -0600 From: Ilene Warfield <ilenewar@...>

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