Name: Chicken Caccatoria
Ingredients: 3 thick slices bacon, cut into strips; 1/2 cup all-puposae flour; 1/4 teaspoon pepper; 2-1/2 to 3 pound broiler chicken, cut up; 1/4 cup olive oil; 16 ounce can tomatoes; 8 ounce can tomato sauce; 1 cup mushrooms, sliced; 1 small green pepper, seeded and diced; 1/4 cup red wine; 1/4 cup black olives, sliced and pitted; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon dried oregano leaves, crushed; 1 bay leaf; hot cooked spaghetti

Chicken Caccatoria

Ingredients

3 thick slices bacon, cut into strips
1/2 cup all-puposae flour
1/4 teaspoon pepper
2-1/2 to 3 pound broiler chicken, cut up
1/4 cup olive oil
16 ounces can tomatoes
8 ounces can tomato sauce
1 cup mushrooms, sliced
1 small green pepper, seeded and diced
1/4 cup red wine
1/4 cup black olives, sliced and pitted
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano leaves, crushed
1 bay leaf
hot cooked spaghetti

Instructions

Mix flour, 1 teaspoon salt and 1/4 teaspoon pepper. Coat chicken with flour mixture. Heat oil in 12 inch skillet or Dutch oven until hot. Cook chicken and bacon over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet. Mix tomatoes, green pepper, tomato sauce, mushrooms, wine, olives, onion, garlic, 1 teaspoon salt, oregano, 1/4 teaspoon pepper and the bay leaf; break up tomatoes with fork. Heat until boiling; reduce heat. Cover and simmer until the thickest pieces of chicken are done, about 30 minutes. Serve with spaghetti. Makes 6 to 8 servings.