Pollo Italiano
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Serves/Makes: 12
Ready in: 2-5 hrs
- 6 pounds chicken pieces, washed
- 1/2 cup fine olive oil
- 1 chopped onion
- 1 pound fresh mushrooms, whole or sliced
- 2 cans (28 ounce size) crushed tomatoes with juice
- 2 tablespoons red wine vinegar
- 4 cloves garlic, minced or crushed
- 1 cup Merlot
- 1/2 cup thinly sliced celery, optional
- 1/2 cup black olives
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon crushed or chopped cilantro
- 2 teaspoons crushed or chopped basil
- 2 teaspoons crushed or chopped parsley
- 24 ounces angel hair pasta, cooked
- 1/2 cup grated Parmesan cheese
In a large skillet, fry the chicken in the olive oil on all sides until juices run clear. Remove from pan. Saute the onion and mushrooms until onion is almost clear and mushrooms are tender. Add crushed tomatoes and remaining ingredients, except cheese and pasta, and simmer for one hour, stirring every now and then for about 1/2 hour. To a prepared (lightly greased) large oven casserole, add the chicken and pour the sauce over the chicken. Bake for approximately 1 hour at 300 degrees F, uncovered. When finished, place chicken pieces on pasta, and pour the sauce over the spaghetti and the chicken. Sprinkle with Parmesan. Serve with hot bread and butter and a salad.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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