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Chicken Cacciatore

pasta, chicken - other

4 chicken legs (about 2 lb)
1 tablespoon olive oil
2 onions; chopped
2 carrots; chopped
2 1/2 cups halved mushrooms (about 1/2 lb)
2 cloves garlic; minced
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon each dried oregano and thyme
1 can (19 oz) tomatoes (undrained)
1 can (14 oz) tomato sauce
salt and pepper
3/4 lb spaghetti
chopped fresh parsley (optional)

Remove skin from chicken and discard; separate legs at joints. In large nonstick skillet, heat oil over medium-high heat. Brown chicken on all sides, 7 to 10 minutes; remove and set aside. Reduce heat to medium. Add onions, carrots, mushrooms, garlic, bay leaf, basil, oregano and thyme; cook, stirring, for 3 minutes. Add tomatoes, breaking up with spoon; add tomato sauce. Return chicken to skillet; bring sauce to boil. Reduce heat and simmer, uncovered and stirring occasionally, for 30 to 40 minutes or until juices run clear and sauce is slightly thickened. Season with salt and pepper to taste. Remove bay leaf. Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm; drain. Serve chicken over pasta; garnish with parsley (if using).

Contributor: Canadian Living - April, 1991

Yield: 4 servings

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