Bone-in chicken, Italian sauce, olives, capers and a little wine make this dish both country-style and really tasty! Plus, it's made in just one saucepot, so clean up is a breeze.
2 tablespoons soup. olive oil or vegetable
5-6 pounds chicken pieces
3 1 / 2 cups Prego ® Traditional Italian Sauce or Prego ® Roasted Garlic and Herb Italian Sauce
1 / 2 cup Marsala wine
4 mushrooms, sliced (about 12 ounces)
1 large onion (about 1 cup)
1 / 2 cup chopped fresh parsley
2 cans (2.25 ounces) sliced black olives, drained
1 / 4 cup drained capers
8 cups hot couscous prepared
Directions
1. Heat oil in 8 quarters saucepot over medium-high. Add the chicken in 2 batches and cook for 10 minutes or until well browned on all sides. Remove chicken to saucepot. Discard the fat.
2. Combine the sauce, wine, mushrooms, onion, parsley, olives and capers to pan and bring to a boil. Return chicken to skillet. Reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
3. pan lid and cook for 15 minutes or until chicken is cooked. Serve chicken mixture with couscous.
Tip:
To prepare the future, make the recipe as above. Cover and refrigerate overnight. Heat frying pan over low heat for 15 minutes or until mixture is hot, stirring frequently.
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