Chicken Cacciatore

• 1 Tbsp. salad oil
• 16 oz. can tomatoes
• 1/2 c. Chianti or dry red wine
• 3/4 tsp. basil
• 12 small peeled white onions
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• 2 1/2 to 3 lb. fryer, cut into serving size pieces
• 2 tsp. garlic salt
• 1/4 tsp. pepper
• 2 large green peppers, cut in 1/2-inch strips

1. In a 12-inch skillet over medium-high heat in hot oil, cook the chicken until well browned on all sides; stir in tomatoes, wine, garlic, salt, basil and pepper and heat to boiling.
2. Reduce heat to low; cover and simmer 15 minutes.
3. Add onions and green peppers; cover and simmer 15 minutes or just until vegetables are fork-tender.
4. In cup, stir cornstarch and water until smooth; gradually stir into chicken mixture and cook, stirring frequently, until chicken is fork-tender.
5. Makes 4 servings.

salad oil, tomatoes, chianti, basil, white onions, cornstarch, water, fryer, garlic salt, pepper, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938921 (may not work)