Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 t Ground black pepper 1/4 t Crushed red pepper
1/8 t Salt 2 cn Plumb tomatoes (14 1/2 oz.
1 t Olive oil -cans) undrained and
1 c Fresh mushrooms, sliced -chopped
1/2 c Chopped onion 6 c Hot cooked vermicelli
2 ea Cloves garlic, minced -(about 12 ounces uncooked)
3/4 c Noir or other red wine Chicken thighs (about 2
-(Optional) -pounds), skinned
1/2 t Dried oregano

Sprinkle the black pepper and salt over the chicken thighs and set
aside. Heat the olive oil in a large nonstick skillet over medium
heat. Add the chicken thighs and cook for 7 minutes on each side or
until lightly browned. Remove the chicken from the skillet. Cover
and set aside. Add the mushrooms, onion and garlic to the skillet and
saute over medium heat for 5 minutes. Add the wine, oregano, red
pepper and tomatoes. Bring to a boil and cook, stirring occasionally,
for 10 minutes or until slightly thickened. Return the chicken and
their juices to the skillet. Cover and cook for 5 minutes. Uncover,
turn the chicken over, and cook for an additional 10 minutes or until
the chicken is done. Serve over hot vermicelli, garnished with fresh
oregano sprigs. Makes 6 servings (1 cup pasta, 1 chicken thigh and
1/2 cup sauce). Calories 336 (15% from Fat); Protein 25.7 g; Fat 5.5
g (Sat 1.2 g, Mono 1.8 g, Poly 1.5g); Carbohydrate 45.4 g; Fiber 3.5
g; Cholesterol 75 mg; Iron 4 mg; Sodium 354 mg; Calcium 64 mg.
[Spirited Encounters; Recipes by Linda Romanelli Leahy] [Cooking
Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-08-95

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