Chicken Cacciatore

2 to 2 1/2 lbs meaty chicken pieces (breasts, thighs, drumsticks)
2 TB olive oil
1 medium onion, sliced
1 clove garlic, minced
One 7 1/2 oz can tomatoes, cut up
One 6 oz can tomato paste
3/4 c water
8-10 fresh mushrooms, sliced (may substitute 4 oz drained can of mushrooms)
2 TB fresh parsley
1 tsp sugar
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme, crushed
1/4 tsp dried oregano, crushed
Hot, cooked spaghetti (optional)

Skin and rinse chicken. Pat dry. In a 12 in skillet cook chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Add onion and garlic the last 5 minutes of cooking. Drain off fat.

Meanwhile, in a medium mixing bowl combine undrained tomatoes, tomato paste, water, mushrooms, parsley, sugar, salt, rosemary, thyme, oregano and 1/2 tsp pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender. Turn once during cooking. If desired, serve over hot cooked spaghetti. About 6 servings.