Braised Chicken with Rice

Ingredients:
2 medium onions, sliced
2 cloves garlic, minced
2 tbsp cooking oil
1 3 pound broiler-fryer chicken, cut up
1 16-oz can stewed tomatoes, cut in half
1 8-oz can tomato sauce
1 medium red pepper, cut into 1-inch pieces
3 oz. sliced Shitake mushrooms
2 bay leaves
2 Tbsp dried oregano, crushed
2 Tbsp dried rosemary, crushed
½ cup dry white wine
Hot cooked rice


Directions:

• In a large skillet cook onions and garlic in oil over medium heat until onions are tender. Remove onions; set aside. Add more cooking oil to skillet, and brown chicken pieces over medium heat for about 5 minutes, turning to brown evenly.
• Return onions to skillet. Combine undrained tomatoes, tomato sauce, red pepper, mushrooms, bay leaves, oregano, rosemary, salt, and pepper. Pour over chicken in skillet. Cover and simmer for 15 minutes. Stir in wine.
• Cook, uncovered, over low heat for about 10 minutes longer or until chicken is tender, stirring occasionally. Skim off fat; discard bay leaves. Serve with hot cooked rice.

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