Chicken Cacciatore
makes 8 servings
2 broiler-fryers (about 3 pounds each), quartered 3/4 cup unsifted all-purpose flour
3 teaspoons salt
1/4 teaspoon pepper
6 tablespoons olive oil or vegetable oil
1 large onion 1 clove garlic, minced
1 can (about 2 pounds) Italian tomatoes
1 tablespoon sugar 1 teaspoon leaf basil, crumbled
1/2 teaspoon leaf thyme, crumbled
2 medium-size green peppers, halved, seeded & sliced
1.Wash chicken quarters; pat dry. Shake with flour, salt and pepper in a paper bag to coat well.
2.Brown pieces, a few at a time, in olive oil in a large frying pan; remove all from pan.
3.Stir onion and garlic into drippings in pan and sauté until soft; stir in tomatoes, sugar, basil, and thyme; heat to boiling.
4.Return chicken to pan; spoon some of the tomato sauce over; lay sliced green peppers on top; cover. 5.Simmer, basting several times with sauce in pan, 1 1/2 hours or until chicken is tender.