CHICKEN CACCIATURE

2 broiler-fryers (114-2 Ibs. 1 teaspoon oregano each) cut up 1 tablespoon parsley flakes

74 cup flour 1 bay leaf

1 tablespoon paprika 1 can plum tomatoes

6 tablespoons olive oil (2 Ibs. 3 02.)

1 cup diced green pepper 1 can (8 oz.) tomato sauce 1 cup sliced green onions 14, cup dry red wine

14 teaspoon garlic powder 114 teaspoons salt

14 teaspoon seasoned pepper

METHOD:

Wash and dry chicken; shake in paper bag with flour and paprika until well coated. Heat oil in large skillet or Dutch oven; brown chicken, a few pieces at a time. Remove chicken; keep warm. Cook green pepper and onions in remaining oil until soft but not brown. Discard any remaining oil. Combine chicken, green pepper, onion, garlic powder, oregano, parsley flakes, bay leaf, tomatoes, tomato sauce, wine, salt and pepper in the sauce pan or Dutch oven. Sim- mer, covered, 35 minutes or until chicken is tender. Remove bay leaf. Makes 6 servings.

Miss Teresa Simonetta

EASY ELEGANT CHICKEN

ROAST 1 large frying chicken until tender, about 1 hour at 350°F. COOL SLIGHTLY — section — return to pan. POUR OVER SAUCE —.

1 14 oz. tin tomato sauce 14, teaspoon ground Oregano juice of 1 small lemon salt and pepper to taste

RETURN TO OVEN — Baste until sauce thickens slightly.

Roast potatoes with chicken then all you need is a tossed salad for a delicious family dinner — OR —

Serve with your favourite rice recipe for the most elegant Buffet Suppers.

Mrs. Joyce Kanelles

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