POLLO CACCIATORE CON POLENTA

4 lbs Boneless Skinless Chicken Thighs
3 cans Chicken Broth (15 oz each)
6 cans Tomato Sauce (15 oz each)
1/2 small can Tomato Paste
1 bunch fresh parsley - finely chopped
1/4 cup fresh Thyme - finely chopped
1/4 cup fresh Rosemary - finely chopped
3 medium onions - small diced
5 cloves garlic - minced
40 small to medium fresh mushrooms - sliced
1/2 cup Mazzocco Sonoma County Zinfandel

Saute the chicken, garlic, thyme and rosemary and place in large stock pot. Saute the onions and mushrooms separately and add to pot. Add remaining ingredients and water, if needed, simmer 3-4 hours.

Season to taste.

This recipe will serve approximately 20 people, reduce as desired.

Polenta

Follow package directions for Polenta, but substitute chicken broth and milk for water. Ratio is 1/2 broth and 1/2 milk. Add 1/2 C parmesan or shredded Mozzarella cheese if desired.