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Pollo Italiano


  • 4 to 6 lbs. chicken, washed (whatever your favorite pieces are)
  • 2 28-oz cans crushed tomatoes with juice
  • 2 T red wine vinegar
  • 1 chopped onion
  • 3 to 4 cloves garlic, minced or crushed
  • 1 pound fresh mushrooms, whole or sliced
  • 1 C merlot
  • 1/2 C thinly sliced celery, optional
  • 1/2 cup black olives
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp crushed or chopped cilantro
  • 2 tsps crushed or chopped basil
  • 2 tsps crushed or chopped parsley
  • 1/2 C fine olive oil
  • 1/2 C grated parmesan
  • 24 ounces angel hair pasta, cooked

In a large skillet, fry the chicken in the olive oil on all sides until juices run clear. Remove from pan. Saute the onion and mushrooms until onion is almost clear and mushrooms are tender. Add crushed tomatoes and remaining ingredients nd simmer for one hour, stirring every now and then for about 1/2 hour. To a prepared (lightly greased) large oven casserole, add the chicken and pour the sauce over the chicken. Bake for approximately 1 hour at 300 degrees uncovered. When finished, place chicken pieces on spaghetti, and pour the sauce over the spaghetti and the chicken. Serve with hot bread and butter and a salad.

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