A

aE

CHICKEN CACCIATORE

1/4, cup. flour 2 cups canned tomatoes

1 teaspoon salt 1 (714 0z.) can tomato sauce
14 teaspoon pepper 14, cup chopped parsley

2 3-lb. chicken, quartered 114 teaspoons salt

14 cup butter 14 teaspoon pepper

14 cup olive oil OR salad oil 14 teaspoon Oregano

1 clove garlic, minced 14 teaspoon thyme

2 medium onions, sliced 2 cups sliced mushrooms

1 large green pepper, chopped (optional)

Mix flour, salt and pepper together in a paper bag. Drop chicken,
a piece at a time, into the bag and shake to coat completely with
flour mixture.

Heat butter and oil in large heavy skillet. Add garlic. Add chicken
pieces and cook until browned on all sides.

Add onions, green pepper, tomatoes, tomato sauce, parsley, salt,
pepper, oregano and thyme. Cover tightly and simmer 30 minutes,
turning 2 or 8 times.

Add mushrocms, cover again and simmer another 30 minutes or
until chicken is very tender. Serve with hot buttered noodles.
Serves 8.

Mrs. M. McCavour