Chicken And Mushrooms Italian Style
|Broiler fryer||3 Pound, cut up (1 Whole)|
|Salt||1 1⁄2 Teaspoon|
|Olive oil||4 Tablespoon|
|Mushrooms||1 Pound (Small Whole / Sliced Large)|
|Onion||1 Small, minced|
|Canned tomato sauce||4 Ounce (1/2 Of An 8 Ounce Can / 1/3 Cup)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Thin noodles||8 Ounce|
|Chopped parsley||1 Tablespoon|
Sprinkle chicken with the salt and pepper.
Heat olive oil in a wide heavy frying pan and brown chicken on all sides; cook a few pieces at a time if necessary, but do not crowd the pan.
Remove chicken from pan and set aside.
Add to the pan drippings the mushrooms and minced onion.
Cook, stirring, until onion is soft.
Return chicken to pan along with tomato sauce, water, and 1/2 cup chopped parsley.
Cover tightly and simmer for 40 minutes or until chicken is very tender.
If chicken is quite soupy after 20 minutes, remove cover and allow some of the liquid to evaporate.