Chicken Cacciatore With Fusilli

• 1/4 cup olive oil
• 5 lbs chicken, cut into serving pieces
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1 -16 lb button mushroom, sliced thin
• 1/2 cup dry red wine
• 1 1/2 lbs diced tomatoes with juice
• 1 teaspoon oregano
• 3 anchovies, mashed to a paste
• 1 lb fusilli
• 1/2 cup minced parsley

1. Heat oil over moderate-high heat until hot but not smoking, and brown chicken.
2. Transfer chicken as it is browned to a bowl.
3. Pour off and discard all but 3 tblsps oil and cook onions and mushrooms over medium-high heat until onion is golden.
4. Add garlic and cook 1 minute.
5. Add tomatoes, wine and chicken.
6. Add anchovy paste and oregano and simmer mixture, covered, stirring occasionally, for 30-35 minutes, or until chicken is tender (may be done up to 2 days in advance).
7. Cook fusilli until al dente.
8. In a large bowl, toss it with chicken and garnish with parsley.

olive oil, chicken, onion, garlic, button mushroom, dry red wine, tomatoes, oregano, anchovies, fusilli, parsley

Taken from www.food.com/recipe/chicken-cacciatore-with-fusilli-60630 (may not work)