Chicken Cacciatorre

ingredients

1 chicken or breasts (no bones) cut up
1 cup sherry or red wine
1 can whole tomatoes (28 oz. ) crushed
1 can tomato paste (6 oz.)
1 small onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
1/2 green pepper, chopped
1 can water
1 small can tomato sauce (8oz.)
4 tbl. olive oil
1 can peas (8 oz.)
1 can sliced mushroom (8 oz.)
1 tsp. basil
1 bay leaf
pinch oregano
salt and pepper, to taste
1 lb cooked pasta

directions

Dry chicken with paper towels. In skillet or Dutch oven, heat oil. Add chicken pieces, brown slowly on medium heat, turn once. Remove chicken. Cook onions, garlic, green pepper in oil until tender, not brown. Add remaining ingredients, except wine. Return chicken to skillet, cover and simmer 40 minutes. Add wine or sherry. Cook uncovered, turning chicken 20 minutes or until chicken is tender. Discard bay leaf. Serve over hot pasta.

Source: Linda Maggio