Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 ts Black pepper
1/8 ts Salt
6 Chicken thighs, skinned
1 ts Olive oil
1 c Sliced fresh mushrooms
1/2 c Chopped onion
2 Garlic cloves, minced
3/4 c Red wine (Pinot Noir)
1/2 ts Dried oregano
1/4 ts Crushed red pepper
2 cn Plum tomatoes, (14-1/2 oz)
-undrained and chopped
6 c Hot cooked vermicelli
Fresh oregano sprigs (opt.)

Directions: Sprinkle black pepper and salt over chicken thighs, and
set aside. Heat the olive oil in a large nonstick skillet over medium
heat. Add chicken thighs, and cook 7 minutes on each side or until
lightly browned.

Remove the chicken thighs from skillet; cover and set aside. Add
mushrooms, onion, and garlic to skillet; saute over medium heat 5
minutes. Add wine and next 3 ingredients; bring to a boil. Cook 10
minutes or until sauce is slightly thickened, stirring occasionally.

Return the chicken thighs and juices from chicken to skillet; cover
and cook for 5 minutes. Uncover; turn chicken over, and cook an
additional 10 minutes or until the chicken is done. Serve over hot
vermicelli. Garnish with fresh oregano sprigs, if desired.

Nutritional Info: CALORIES 336 (15% from fat); PROTEIN 25.7g; FAT
5.5g (sat 1.2g, mono 1.8g, poly 1.5g); CARB 45.4g; FIBER 3.5g; CHOL
75mg; IRON 4mg; SODIUM354mg; CALC 64mg

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