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Antonio's Chicken Cacciatore
3 1/2 pound fryer chicken, cut up 1/2 flour
4 tablespoons oil
2 onions, chopped and divided
2 bell peppers, chopped and divided
2 cloves garlic, minced
2 (14 1/2 ounce) cans whole tomatoes, undrained
1 6-ounce can tomato paste
3 (6 ounce) tomato paste cans water (18 ounces water)
3/4 cup burgundy wine
1/2 cup Antonio's Italian Spice Blend
1 teaspoon dried thyme
2 teaspoons dark brown sugar
8 ounces medium sized mushrooms, halved hot cooked pasta
Dredge chicken in flour. Heat oil in 8-quart soup pot. Brown chicken well on all sides, remove and set aside. Add 1 onion, 1 bell pepper and garlic to pot. Cook until onions are slightly browned. Add tomoatoes, tomato paste, water, wine, Antonio's Italian Spice Blend, thyme and brown sugar, stirring continuously over medium heat until thickened. Add remaining bell peppers, onions and mushrooms, stir well. Return chicken pieces to pot, lower heat and simmer 45 minutes, uncovered, or until chicken is tender but not quite falling off bones. Place chicken and hot cooked pasta on individual serving plates. Spoon sauce over top. Enjoy!