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Print this Recipe    Italian Chicken

Pollo Italiano

4 to 6 lbs. chicken, washed (whatever your favorite pieces are)
2 28-oz cans crushed tomatoes with juice
2 T red wine vinegar
1 chopped onion
3 to 4 cloves garlic, minced or crushed
1 lb fresh mushrooms, whole or sliced
1 C merlot
1/2 C thinly sliced celery, optional
1/2 cup black olives
1 tsp salt
1/2 tsp black pepper
1 tsp crushed or chopped cilantro
2 tsp crushed or chopped basil
2 tsp crushed or chopped parsley
1/2 C fine olive oil
1/2 C grated parmesan
24 oz angel hair pasta, cooked

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 nd 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 uncovered.

When finished, place chicken pieces on spaghetti, and pour the
sauce over the spaghetti and the chicken. Serve with hot bread
and butter and a salad.

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