Herbed Chicken Cacciatore
|Garlic||1 Clove (5 gm), minced / pressed|
|Olive oil||1 Tablespoon|
|Chicken legs and thighs||1 Pound (2 In Number, 1/2 Pound Each)|
|Mushrooms||1⁄4 Pound, sliced|
|Onion||1 Small, sliced|
|Green pepper||1 , seeded and finely chopped|
|Dry white wine/Regular-strength chicken broth||1⁄4 Cup (4 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Marjoram leaves||1⁄8 Teaspoon, crumbled|
|Oregano||1⁄8 Teaspoon, crumbled|
|Thyme leaves||1⁄8 Teaspoon, crumbled|
|Chicken stock base||1⁄2 Teaspoon|
|Minced parsley||1 Tablespoon|
Heat butter and oil in a wide frying pan over medium-high heat.
Add chicken and cook, turning, until browned on all sides; remove from pan and set aside.
Add mushrooms, onion, green pepper, and garlic to pan drippings and cook, stirring, until onion is limp (about 5 minutes).
Stir in wine, tomato sauce, salt, marjoram, oregano, thyme, stock base, and parsley.
Return chicken to pan.
Bring liquid to boiling, reduce heat, cover, and simmer for about 40 minutes or until meat is no longer pink when slashed in thickest part.
If sauce is too thin, remove chicken to a serving dish and keep warm; bring sauce to a boil, then cook, uncovered, stirring, until slightly thickened.
Pour over chicken.