Chicken Cacciatore with Kissino Spaghetti Sauce

Chop the chicken into regular cuts (thighs, wings, etc). In a large skillet, warm the olive oil over medium heat before adding anything to the pan. Place the chicken pieces into the skillet and brown it for 5 minutes on each side or until skin is golden brown. Be careful to keep watch so as to not over-cook. Note: depending on how large your chicken is, you may need to separate the recipe between 2 skillets.

Once chicken is browned, remove skillet from heat. Place all pieces of chicken in a large bowl or dish and set aside. In the same skillet, sauté the chopped onion and minced garlic until fragrant and translucent, about 8 minutes. Place chicken pieces back in the skillet, giving each piece as much space as possible. Add chicken stock and wine and bring to a boil. Add the Kissino sauce, stir contents of the skillet around, and return to a boil. Reduce heat to medium low, place a lid on top of the skillet but leave a small crack so that steam can escape and liquids can reduce. Simmer for 45 minutes.

Serve the chicken with ample sauce and onions over rice, pasta, or with herb-seasoned marsala roasted vegetables.