Chicken Cacciatore With Spaghetti
|Broiler fryer chicken||3 Pound, cut up|
|Mushrooms||1 Cup (16 tbs), sliced|
|Onion||1 Medium, chopped|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Oregano leaves||1 Tablespoon, crushed|
|Whole tomatoes||1 Can (10 oz) (Undrained)|
|Tomato sauce||1 Can (10 oz)|
|Garlic||2 Clove (10 gm), crushed|
|Snipped parsley||1 Tablespoon|
|Cooked spaghetti||1 Cup (16 tbs)|
Arrange chicken, skin sides up with thickest parts to outside edge, in 3 quart microwavable casserole.
Cover tightly and microwave on high 12 minutes; drain.
Mix remaining ingredients except parsley and spaghetti; break up tomatoes with fork.
Pour over chicken.
Cover tightly and microwave 10 minutes; rearrange chicken.
Cover tightly and microwave until thickest pieces of chicken are done, 7 to 12 minutes longer.
Remove bay leaf.
Sprinkle with parsley; serve with spaghetti.