Chicken Alla Cacciatore Con Polenta

• 2 chickens, cut up
• 3 Tbsp. oil
• 2 Tbsp. butter
• 1 1/2 c. sliced onion
• 1 clove garlic, crushed
• 2 Tbsp. chopped parsley
• 1 (1 lb. 1 oz.) can tomatoes
• 1 1/2 tsp. salt
• 1/2 tsp. dried basil leaves
• 1/4 tsp. pepper
• 1/2 c. red wine

1. Wash chicken; pat dry with paper towel.
2. Heat oil in butter in Dutch oven.
3. Add chicken, a few pieces at a time; brown well on all sides.
4. Remove as browned and set aside.
5. Add onion and garlic to pan.
6. Saute until golden brown (15 minutes).
7. Add parsley, tomato, salt, basil and pepper.
8. Mix well, mashing tomatoes with fork.
9. Bring to boil.
10. Reduce heat and simmer, uncovered, 20 minutes.
11. Add browned chicken and wine.
12. Simmer uncovered 20 minutes, 45 to 50 minutes or until chicken is tender.
13. Make Polenta.

chickens, oil, butter, onion, clove garlic, parsley, tomatoes, salt, basil, pepper, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142087 (may not work)