Ingredients

• 2-1/2  to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2  tablespoons olive oil
• 1-1/2  cups sliced fresh mushrooms
• 1  medium onion, sliced
• 1  clove garlic, minced
• 1  14.5-ounce can diced tomatoes, undrained
• 1  6-ounce can tomato paste
• 3/4  cup dry white wine
• 1  teaspoon sugar
• 1  teaspoon dried Italian seasoning, crushed
• 1/2  teaspoon salt
• 1/8  teaspoon black pepper
• 1  tablespoon snipped fresh parsley
•   Hot cooked fettuccine or linguine (optional)

Directions

1. Skin chicken. In a large skillet brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.

2. Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or until vegetables are just tender. Return chicken to skillet.

3. Meanwhile, in a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, Italian seasoning, salt, and pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), turning once during cooking. Sprinkle with parsley. If desired, serve over hot cooked pasta. Makes 6 servings.