Recipe - Chicken Cacciatore With Noodles

8 Chicken thighs without skin
pn No salt herb blend
pn Salt and pepper to taste, if
Desired
1 One half tablespoon Oil, divided
1 Clove garlic minced
1 cn Tomatoes with juice
1 cn Stewed red ripe tomatoes
with juice
One half cup White wine
12 ounce Egg noodles, wide

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

Heat 1 tablespoon 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 EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 15:54:19 0600

From: Ilene Warfield ilenewar@STARNETINC.COM