Chicken Cacciatore With Brandy
|Chicken||5 Pound, cut into 8 piece (1 Chicken)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Shiitake mushrooms||1⁄2 Pound, sliced|
|Garlic||3 Clove (15 gm)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Tomato sauce||5 Tablespoon|
|Seasoned salt||To Taste|
In a large skillet, saute chicken in olive oil until light golden brown, about 20 minutes.
Heat butter in a separate skillet until melted; add onion and mushrooms and saute until golden.
Cook for 4 more minutes.
Spoon mushrooms, onions, and garlic over chicken.
Pour on wine.
Add bay leaves, basil, and pepper.
Simmer for about 8 minutes, uncovered.
Stir in tomato sauce.
Salt to taste.
Cook, uncovered, over low heat for 15 more minutes.
Add brandy, and serve.