Chicken Cacciatore - cooking recipe

Ingredients

1/4 cup olive oil
3 garlic cloves, pressed
1 large onion, diced
1/4 teaspoon dried rosemary
1/2 teaspoon dried parsley flakes
3/4 teaspoon dried oregano, preferably Greek
3/4 teaspoon coarse salt
4 -6 chicken thighs
4 chicken breast halves
1/2 cup red wine vinegar
6 cups canned whole tomatoes, drained and seeded and halved
1 teaspoon dried basil
1/2 cup green olives
6 small sweet peppers, cored, seeded, and cut into bite sized pieces
4 ounces mushrooms, cleaned and trimmed
1 lb penne pasta, cooked

Preparation

Heat oil, garlic, onion, rosemary, parsley, 1/2 tsp oregano, 1/2 tsp salt in large shallow saucepan over medium heat. Cook, stirring occasionally until onions are translucent, but not browned.
Add chicken and cook, turning occasionally until well browned on both sides, about 30 minutes.
Add vinegar, and cook until reduced by half, about 10-12 minutes.
In the meantime, place 1/3 of the tomatoes at a time in a blender or food processor and puree to crush, about 1 second each time.
Add tomatoes, basil, remaining 1/4 tsp salt, and 1/4 tsp oregano to chicken. Cook to reduce and thicken tomatoes, abt 20 minutes.
Add olives, peppers, and mushrooms. Cook until the peppers have softened and the chicken is very tender, about 15 minutes.
Serve over cooked pasta.