Recipe: Progresso's Chicken Cacciatore (1980's)

PROGRESSO'S CHICKEN CACCIATORE

"A virtual Italian opera of flavors. Serve it with piping-hot just-cooked spaghetti and freshly grated Parmesan cheese."

1 (2 1/2 to 3 lb.) chicken, cut into pieces
1/4 cup olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp. dried basil
i tbsp. chopped fresh parsley
1/4 cup sherry, Marsala or white wine
Salt and pepper, to taste
1 (17 ounce) can Progresso Peeled Tomatoes, cut up
FOR SERVING:
Hot cooked spaghetti
Grated Parmesan cheese

Brown chicken pieces in hot olive oil until lightly colored.

Add onion, garlic, basil and parsley and brown along with chicken until chicken is golden-brown and vegetables are soft and slightly colored.

Wet with wine and allow to evaporate. Season with salt and pepper to taste.

Add tomatoes and their juices. Cover and simmer for about 20 to 30 minutes or until chicken is tender and sauce has thickened a little.

Source: Best Recipes from the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer, Bantam Edition, 1981