Chicken Cacciatore

Heat oven to 375ºF.

Rinse and dry chicken. I used thighs and drumsticks, but you can use breasts if you prefer. If using boneless breasts, cut the baking time in half.

In a large skillet, heat olive oil over medium high heat. Add chicken and sprinkle with half each of the garlic powder, pepper and oregano as it browns in the hot oil. Brown both sides and transfer chicken to a 9 x 13 inch baking dish.

Peel and cut the onion into 1/2-inch slices. Mince the garlic. (To easily clean and mince garlic, cut the tips off the garlic clove, place clove on a cutting board and smash with the flat side of a knife—peel should come off easily. Mince the garlic.)

Add sliced onion and garlic in the hot oil and saute for 3–4 minutes until lightly browned. With a slotted spoon, remove from pan and arrange over chicken.

In a large bowl, combine tomatoes, tomato paste, wine, sugar, and remaining garlic powder, pepper and oregano. Blend well with a whisk. Pour over the chicken and vegetables.

Cover with foil and bake for 40 minutes. Remove foil and bake, uncovered, for another 40 minutes. (Cut baking time in half for boneless breasts.)