Chicken Cacciatore - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) spring chicken, cut into pieces
1/4 c. pure olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp. basil
1 Tbsp. parsley
1/4 c. sherry or wine
salt and pepper
1 (17 oz.) can peeled tomatoes, cut up (or one-half 35 oz. can)
1 (8 oz.) pkg. spaghetti

Preparation

Brown chicken pieces in hot olive oil until lightly colored. Add onion, garlic, basil and parsley.
Brown along with chicken until chicken is golden brown and vegetables are soft and slightly colored.
Wet with sherry or wine and allow to evaporate.
Season with salt and pepper to taste.
Add tomatoes and their juices. Cover and simmer for about 20 to 30 minutes or until chicken is tender and sauce has thickened a little.
Serve over spaghetti and sprinkle with Parmesan cheese.