Chicken Cacciatore

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 broiler-fryer chickens, cut into serving pieces
• 1/2 cup flour
• 1 teaspoon salt
• 1/4 cup butter
• 1/4 cup olive oil
• 2 medium onions, sliced
• 1 green pepper, sliced
• 1 lb mushroom, sliced
• 2 garlic cloves, minced
• 1 (28 ounce) can italian plum tomatoes, drained & chopped (reserve juice)
• 2 chicken bouillon cubes
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/2 cup dry wine
• 1/2 cup sliced ripe olives
• parmesan cheese

Recipe

• 1 dredge chicken pieces in 1 tsp of salt and flour.
• 2 brown chicken in mixture of oil and butter.
• 3 remove to a casserole.
• 4 saute onion, garlic, green pepper and mushrooms.
• 5 stir in tomatoes, bouillon cubes, parsley, seasonings, wine and 1/2 cup of reserved juice.
• 6 cook a few minutes to blend, add to chicken in casserole.
• 7 cover and bake at 350°f for 45 minutes, or until chicken is almost tender.
• 8 uncover, add olives and bake 15 to 20 minutes longer.
• 9 remove chicken and vegetables to a warm platter.
• 10 rapidly boil liquid until slightly reduced and thickened.
• 11 pour over chicken.
• 12 sprinkle with parmesan cheese.
• 13 serve with spaghetti.