Chicken Cacciatore: The Best Chicken Cacciatore Recipe from Cook'n

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	Chicken Cacciatore

Serves: 6

Slash time from the preparation of this dish by using 2 cups of your favorite prepared spaghetti sauce for the whole tomatoes, tomato sauce, oregano, basil and salt.

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   3- to 3 1/2- pound cut-up broiler-fryer chickens
   1/2 cup all-purpose flour
   1/4 cup vegetable oil
   1 medium green bell peppers
   2 medium onions
   2 cloves garlic, crushed
   1 (16-ounce) can whole tomatoes, drained
   1 (8-ounce) can tomato sauce
   1 cup sliced mushrooms (3 ounces)*
   1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
   1 teaspoon salt
   Grated Parmesan cheese

   _Rowell, Mary ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner.

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1. Coat chicken with flour.

2. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.

3. Cut bell pepper and onions crosswise in half; cut each half into fourths. Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese.

1 SERVING: Calories 330 (Calories from Fat 145); Fat 16g (Saturated 4g); Cholesterol 75mg; Sodium 730mg; Carbohydrates 19g (Dietary Fiber 3g); Protein 30g.

*1 can (4 ounces) sliced mushrooms, drained, can be substituted for the fresh mushrooms.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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