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@...>