Chicken Cacciatore

This recipe comes from Cooking Light, Jan/Feb 1995.  I have made a few changes to it though.  This recipe is prefect for a large groups or as part of a buffet.  It's also perfect if you are expecting guests to arrive from out of town, for instance, you can have it ready and with a quick 10-15 minute warm up during a cocktail, dinner is done.  Warm a loaf of bread and serve with a salad.  This is also an easy meal for a college student to make and it is delicious as a leftover.  If you are cooking for yourself, eat this meal twice and freeze the rest for another week.

Rinse and pat dry with paper towels 6 Boneless Skinless Chicken Thighs.  S & P both sides.  Heat large pot over medium high heat.  Add 1 Tbl Olive Oil.  Add chicken and cook for 7 minutes on each side, turning only once.  While chicken is cooking prep vegetables.  Slice thinly 1 Cup Mini Bella Mushrooms, Slice Thinly 1/2 Onion, and 2 pressed garlic Cloves. 

Remove chicken and place on a plate.  Add vegetables to pot and cook for 5 minutes stirring all the while.   Add 1/2 Cup Pinot Noir, 1/2 tsp Oregano, 1/4 tsp Red Pepper Flakes, 1 28oz Can Crushed Tomatoes.  Cook for about 10 minutes and return chicken to pot.  Get a pot of water going for pasta.  Once it boils, add salt and pasta.  Give it a stir and cook uncovered until just done.  Drain and place on platter.  Top with chicken and sauce.  Enjoy with the remaining Pinot Noir!