chicken cacciatore

9 pck chicken thighs, boneless skinless
2 cans whole stewed plum tomatoes
1 cup chicken broth, reduced sodium
3/4 cup white wine
1 pck sliced mushrooms
2 medium onions, sliced
5 cloves garlic, sliced
2 tbsp oregano
1 tsp ground dry rosemary
1 tbsp salt, or to taste
1/4 cup olive olil

makes 6 servings.

dredge chicken in flour and brown about 4 mins each side.
set aside on a plate, covered with foil.
in a large dutch oven, on med-low heat, sweat onions, garlic, oregano and rosemary in olive oil til onions are slightly translucent. add mushrooms and cook til just tender. add wine and simmer til' aromatic. add tomatoes, increasing temp med-high. allow to simmer vigorously for 5 mins, then add chicken, stir, reduce to med-lo again, and cover. let cook covered for about 30 mins, til chicken is cooked through. remove lid, and chicken, increase heat slightly and simmer to reduce sauce to desired consisitency. serve over steamed rice.

Number of Servings: 6

Recipe submitted by SparkPeople user BETHANY6.