Chicken Cacciatore
1/3 cup all-purpose flour
2-1/2 to 3 pounds chicken pieces
1/4 cup vegetable oil
1 medium onion (thinly sliced and separated into rings)
1/2 cup 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
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 is no longer pink. Serve with noodles.