Chicken Cacciatore

This recipe was given to me by my mother in law. I have modified it a bit. My kids love this meal and always eat a few helpings.

Ingredients:
2lbs Chicken pieces (I use boneless, skinless breasts)
Extra Virgin Olive Oil (EVOO)
Two Tablespoons chopped garlic
¾ cups Cocktail Sherry (not cooking sherry)
Two teaspoons chopped Rosemary
¼ Teaspoon Dried Oregano
Four cups Chicken Broth
One teaspoon Salt
One Tablespoon Chicken Bouillon
Noodles (I use Cellentani cause it holds the sauce)

Step 1
Add enough EVOO to lightly cover the bottom of a large sauté pan. Heat oil on med high then add chicken, brown on each side (about 7-8 minutes per side).

Step 2
Add garlic and sherry, boil down med-hi for 1-2 minutes. Careful pouring in the Sherry, it will steam!
Reduce heat to simmer, add rosemary and oregano, cover for 10 minutes.

Step 3
Add chicken broth, salt and bouillon & stir. Re-cover and simmer for 20 minutes.
Start water for noodles and cook according to package.

Step 4
If sauce if too thin remove chicken and boil on high to reduce. Watch it because I always let mine reduce too much and we like a lot of sauce. While the chicken is out of the pan I like to shred it and add it back to the reduced sauce.

Step 5
Pour sauce and chicken over drained noodles.

Enjoy.