Chicken Cacciatore

• 2 (2 lb. size) broiler-fryers, cut up
• 3 tbsp. olive or salad oil
• 2 Tbsp. butter or margarine
• 1 can (15 oz.) tomato sauce
• 1 can (1 lb. 12 oz.) whole tomatoes, undrained
• 3/4 c. dry red wine
• 1 tsp. dried basil leaves
• 1/4 tsp. minced garlic
• 2 Tbsp. chopped parsley
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. flour
• 1 can (6 oz.) whole mushrooms, drained

1. Wash chicken, pat dry with paper towels.
2. Heat oil and butter in 6-quart Dutch oven.
3. Add chicken, a few pieces at a time, and brown well on all sides. Remove as browned.
4. Return chicken to Dutch oven; add tomato sauce, tomatoes, wine, basil, oregano, garlic, parsley, salt and pepper.
5. Simmer, covered for 45 to 50 minutes, or until chicken is tender.
6. Combine flour with 3 tablespoons water; stir into sauce.
7. Add mushrooms; cook 10 minutes longer or until sauce is thickened.
8. Makes 6 servings.

broilerfryers, olive, butter, tomato sauce, tomatoes, red wine, basil, garlic, parsley, salt, pepper, flour, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321600 (may not work)