Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 1/3 c. all purpose flour; 2 1/2 to 3 lb. chicken pieces; 1/4 c. vegetable oil; 1 medium onion, thinly sliced and separated into rings; 1/2 c. chopped green pepper; 2 cloves garlic, minced; 1 can 16 oz. whole tomatoes, undrained; 1 can 8 oz. tomato sauce; 1 can 4 oz. sliced mushrooms, drained; 3/4 tsp. salt; 1/2 tsp. dried oregano leaves; 1/8 tsp. pepper

12 ingredients

1 steps

Ingredients

1/3 c. all purpose flour
2 1/2 to 3 lb. chicken pieces
1/4 c. vegetable oil
1 medium onion, thinly sliced and separated into rings
1/2 c. chopped green pepper
2 cloves garlic, minced
1 can 16 oz. whole tomatoes, undrained
1 can 8 oz. tomato sauce
1 can 4 oz. sliced mushrooms, drained
3/4 tsp. salt
1/2 tsp. dried oregano leaves
1/8 tsp. pepper

Directions

1

Place flour in large plastic food storage bag. Add a few pieces of chicken; shake to coat. Remove chicken from bag and repeat with remaining chicken. Heat vegetable oil in a large skillet. Add chicken. Brown over medium high heat. Remove chicken from skillet; set aside. Add onion, green pepper and garlic to skillet. Saute over moderate heat until tender. Add tomatoes, tomato sauce, mushrooms, salt, oregano and pepper, stirring to break apart tomatoes. Place chicken pieces on top of tomato mixture. Cover. Reduce heat. Simmer 40 to 50 minutes or until chicken is tender and meat near bone in no longer pink. Serve with noodles.