5 pounds chicken, cut into 8 pieces 1/2 cup olive oil 4 tablespoons butter 1/3 cup chopped onion 1/2 pound shiitake mushrooms, sliced 3 cloves garlic, minced 3/4 cup dry white wine 2 bay leaves 1 teaspoon basil 1/2 teaspoon black pepper 5 tablespoons tomato sauce seasoned salt, to taste 2 tablespoons brandy
In a large skillet, saute chicken in olive oil until light golden brown, about 20 minutes. Heat butter in a separate skillet until melted; add onion and mushrooms and saute until golden. Add garlic. Cook for 4 minutes.
Spoon mushrooms, onions and garlic over chicken. Pour on wine. Add bay leaves, basil and pepper. Simmer for about 8 minutes, uncovered. Stir in tomato sauce. Salt to taste.
Cook, uncovered over low heat for 15 minutes more. Add brandy and serve.
I'll be honest, I wasn't expecting to love this recipe only because I've been disappointed lately by some "diet" recipes. This was a unique twist on chicken cacciatore. I loved - and I mean LOVED - the shiitake mushrooms in it. If you want to cut down the carbs more, use chicken broth instead of the wine.