Chicken Cacciatore

• 2 1/2 to 3 lb. fryer, cut in pieces
• 1/4 c. olive oil
• 2 medium onions
• 2 cloves garlic
• 1 lb. can tomatoes
• 8 oz. can tomato sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried oregano
• 1 or 2 bay leaves
• spaghetti or vermicelli
• 1/4 c. dry white wine

1. In skillet or Dutch oven, brown fryer pieces in hot oil. Remove chicken.
2. In same skillet, cook onions that have been sliced and minced garlic until tender, but not brown.
3. Return chicken to skillet.
4. Combine tomatoes, tomato sauce, salt, pepper, oregano and bay leaves.
5. Pour mixture over chicken.
6. Cover and simmer 30 minutes.
7. Stir in white wine.
8. Cook chicken, uncovered, 15 minutes longer or until tender.
9. Remove bay leaves; skim off excess fat.
10. Serve over spaghetti or vermicelli.
11. Makes 4 servings.

fryer, olive oil, onions, garlic, tomatoes, tomato sauce, salt, pepper, oregano, bay leaves, vermicelli, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421525 (may not work)