-
1
Rinse chicken, drain and pat dry.
-
2
Heat oil in large skillet over medium heat.
-
3
Cook the chicken in a single layer without crowding.
-
4
Cook turning once until chicken is brown, about 8 minutes.
-
5
Repeat until all chicken is browned, removing the done pieces to a casserole or dutch oven.
-
6
Add mushrooms and onion to drippings in skillet.
-
7
Saute over medioum heat unitl onion is soft, about 5 minutes.
-
8
Add garlic and 30 seconds or so later add the wine and vinegar; cook over medium heat until liquid is almost completely evaporated, about 5 minutes.
-
9
Stir in chicken broth, basil, marjoram, salt and pepper.
-
10
Remove from heat.
-
11
Press tomatoes and their liquid through sieve into bowl; discard seeds.
-
12
Stir sieved tomatoes into onion mixture in the skillet.
-
13
Heat to boiling and keep on boiling uncovered 2 minutes.
-
14
Pour sauce over chicken.
-
15
Heat to boiling; reduce heat to low.
-
16
Simmer covered until chicken is tender, about 25 minutes.
-
17
Remove chicken to serve dish, keep warm.
-
18
Heat sauce to boiling; boil uncovered on - you guessed it - medium high heat 5 minutes.
-
19
Add olives and parsley to sauce; cook 1 minute longer and pour over chicken to serve.
-
20
That's the recipe, I generally double the sauce as it freezes beautifully and is great over a boneless chicken breast with a quick pasta or bread side for an outstanding weekday meal ready in 45 minutes or less from the freezer.
-
21
Personal taste: I also generally thicken the sauce at the end using fresh tomato paste and adjusting seasonings if needed.
