Chef Mickey's: Chicken Cacciatore
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| Chicken Cacciatore Chef Mickey's, Contemporary Resort | |
| 1/4 cup | vegetable oil |
| 1 | whole chicken, cut into 8 pieces |
| 1 cup | onion, chopped fine |
| 1/2 pound | sliced mushrooms |
| 1 tablespoon | chopped garlic |
| 28 ounces | canned tomatoes |
| 1/2 cup | red wine |
| 1 tablespoon | fresh oregano, chopped |
| 1 tablespoon | fresh basil, chopped |
| 1 tablespoon | fresh thyme, chopped |
Heat a deep skillet over medium heat with oil. Brown the chicken in the skillet, remove and set aside. Brown the onions and mushrooms, add the garlic. After the mixture has cooked, add the rest of the ingredients, including the chicken and any juices that are in the plate. Simmer the mixture, stirring occasionally to break up the tomatoes. About 30 to 35 minutes or until the chicken is tender. Serve over fresh cooked pasta. Sprinkle with fresh grated parmesan cheese if desired
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