Round 2 Recipe: Chicken Cacciatore

• 1/4 cup all-purpose flour
• 2 teaspoons Italian seasoning, divided
• Salt and freshly ground black pepper
• Chicken legs and thighs reserved from Chicken Pot Pies recipe
• 1/4 cup canola oil
• 1 cup sliced mushrooms
• 1 green bell pepper, large dice
• 2 cups soup reserved from Tomato Soup recipe
• 1/2 cup chicken broth, reserved from Chicken Pot Pies recipe
• 1 tablespoon freshly chopped parsley leaves

1. In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste.
2. Combine well, then add the chicken and toss to coat.
3. In a large high-sided skillet with a lid, heat the canola oil over medium-high heat.
4. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes.
5. Remove the chicken to a plate and reserve.
6. To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened.
7. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth.
8. Bring to a boil, reduce the heat to a simmer and add the reserved chicken.
9. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes.
10. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly.
11. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

allpurpose, italian seasoning, salt, chicken, canola oil, mushrooms, green bell pepper, soup reserved from, chicken broth, freshly chopped

Taken from www.foodnetwork.com/recipes/sandra-lee/round-2-recipe-chicken-cacciatore-recipe.html (may not work)