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Dark Chicken Cacciatore


      1 pound boneless skinless chicken thighs
      1 2/3 to 2 tablespoons olive oil
      2/3 cup onions, chopped
      14 1/2 ounces Italian-style, undrained canned stewed tomatoes
      2/3 cup dry white wine
      salt and pepper to taste


    With sharp knife, trim visible fat from chicken thighs. Heat oil in large skillet over  medium-high heat. Add thighs; brown 2 minutes on one side. Turn thighs and add onions to  skillet. Cook 2 minutes longer or until chicken is browned and onions are golden, stirring  occasionally. Stir in remaining ingredients; reduce heat to medium-low. Cover and simmer  20 to 25 minutes until chicken is tender and sauce has thickened slightly, stirring  occasionally. Serve chicken with sauce.

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