Chicken Cacciatore

• 1 c. all-purpose flour
• 2 (2 to 2 1/2 lb. each) frying chickens
• 3 Tbsp. olive oil
• 3 garlic cloves, minced
• 2 medium onions, chopped
• 2 (4 oz. each) cans sliced mushrooms
• 1 c. chicken broth
• 2 c. canned tomato puree
• 1 tsp. dried oregano
• 1/4 c. chopped fresh parsley
• 3/4 tsp. salt
• 1/8 tsp. pepper
• cooked spaghetti

1. Place flour in a paper bag; shake chicken, a few pieces at a time, to coat.
2. In a large skillet, heat oil over medium-high. Brown chicken on all sides.
3. Remove chicken and set aside.
4. In skillet, add garlic and onion; saute until onion is soft.
5. Add mushrooms, broth, tomato puree, oregano, parsley, salt and pepper. Bring to a boil.
6. Return chicken to skillet.
7. Cover and simmer 1 hour or until chicken is tender.
8. Serve over spaghetti.
9. Yields 8.

flour, frying chickens, olive oil, garlic, onions, mushrooms, chicken broth, tomato puree, oregano, fresh parsley, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=665379 (may not work)