Chicken Cacciatore With Noodles

• 1 broiler-fryer (about 2 1/2 lb.), skin removed and cut into serving pieces
• 1 tsp. no-salt seasoning mix
• 1/2 tsp. salt (optional)
• 1/2 tsp. pepper
• 1 1/2 Tbsp. vegetable oil
• 1 medium size onion, sliced into 1/2-inch thick rings
• 1 large clove garlic, finely chopped
• 1 (16 oz.) can stewed tomatoes, undrained
• 1 (16 oz.) can whole tomatoes, undrained
• 1/2 c. dry white wine
• 12 oz. wide egg noodles

1. Sprinkle chicken with seasoning mix, salt (if using) and pepper.
2. Brown chicken on all sides in 1 tablespoon of the oil in a large skillet.
3. As pieces brown, remove to plate.
4. Set aside. Saute onion and garlic in same skillet, adding the remaining oil, if necessary, until softened, about 3 minutes.
5. Pour in stewed and whole tomatoes with their liquid and the wine, breaking up tomatoes with wooden spoon.
6. Bring to boiling.
7. Add chicken. Lower heat and cover. Simmer for 25
8. to 30 minutes or until chicken is tender and no longer pink near bones.

broilerfryer, nosalt seasoning mix, salt, pepper, vegetable oil, onion, clove garlic, tomatoes, tomatoes, white wine, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004697 (may not work)