Creamy Chicken Cacciatore
|Broiler fryer chicken||3 Pound, cut-up|
|Salad oil||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Canned tomato sauce||16 Ounce (2 Cans, 8-Oz. Each)|
|Dried oregano leaves||1 Teaspoon, crushed|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Dry red wine||2 Tablespoon|
|Canned sliced mushrooms||2 Ounce, drained (1 Can)|
|Cooked spaghetti||2 Cup (32 tbs)|
In large skillet or slow-cooking pot with browning unit, brown chicken in hot oil.
In slow-cooking pot, combine chicken with onion, tomato sauce, oregano, thyme, salt, pepper, garlic and wine.
Cover and cook on low for 4 to 5 hours.
Stir in drained mushrooms.
Spoon over hot cooked spaghetti.
Makes 4 to 5 servings.