Chicken cacciatore a la mosca style

Ingredients

• ¾ Cup Olive oil
• 2 Each Whole chickens, each cut into serving pieces
• 2 teaspoons Salt
• 2 teaspoons Black pepper
• 20 Cloves Garlic, mashed
• ¼ Cup Rosemary, fresh chopped
• ¼ Cup Basil, fresh chopped
• ¼ Cup Oregano, fresh chopped
• 1 Cup Dry white wine
• 1 Can Tomato sauce
• 2 Cans Crushed tomatoes
• 1 Can Diced tomatoes

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Preparation

• Coat the chicken evenly with the salt and black pepper. Heat olive oil in large sauté pan or skillet over medium high heat and brown the chicken pieces in batches, turning them often for about 10 or 15 minutes.
• Return all the chicken to the pan, add the garlic, rosemary, basil and oregano, and stir well to incorporate with the chicken.
• Pour in the white wine, stirring well then add the tomato sauce, crushed tomatoes and diced tomatoes and stir well.
• Continue to simmer over low heat for 30 to 40 minutes or until chicken juices run clear. Serve warm with rice or pasta.

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