Chicken Cacciatore

• 1 frying chicken, skin removed and cut into serving pieces
• 1 to 2 Tbsp. olive oil
• 1 medium onion, sliced
• 2 green peppers, cut into strips
• 2 to 3 cloves garlic, finely chopped
• 28 oz. can kitchen ready tomatoes
• 2/3 c. chicken stock or water
• 1 Tbsp. fresh parsley or 1 tsp. dried
• 1 Tbsp. fresh sweet basil or 1 tsp. dried
• 1 1/2 c. fresh mushrooms, cut in quarters
• salt and pepper to taste

1. In a large skillet, brown chicken on all sides in olive oil over medium heat.
2. Remove chicken and keep warm.
3. In same skillet, saute onion for about 1 minute, then add garlic and saute quickly. Add all other ingredients, except mushrooms.
4. Return chicken to skillet and reduce heat to low.
5. Cover loosely and simmer for about 1 to 1 1/4 hours or until chicken is tender.
6. Add mushrooms for last 15 minutes of cooking time.
7. Serve with pasta.
8. Serves 6.

chicken, olive oil, onion, green peppers, garlic, kitchen ready tomatoes, chicken, fresh parsley, fresh sweet basil, fresh mushrooms, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322113 (may not work)