Chicken Cacciatore

• 1/4 c. oil
• 2 small chickens, cut up
• 1/3 c. flour
• 2 Tbsp. shallots, chopped
• 1 clove minced garlic
• 1 green pepper, chopped
• 5 tomatoes, peeled and chopped or canned tomatoes
• 1/2 tsp. salt
• 1/4 tsp. white or black pepper
• 1/2 c. chicken broth
• 1 (8 oz.) can tomato sauce
• 1/2 bay leaf
• 1/8 tsp. thyme leaves
• 1/8 tsp. marjoram leaves
• 1 1/2 c. sliced mushrooms

1. In a large skillet, heat oil.
2. Dry chicken and coat with flour.
3. Fry until brown.
4. Remove from skillet.
5. Saute shallots, garlic and green pepper until tender.
6. Mix in remaining ingredients (except mushrooms).
7. Return chicken to pan and bring to a boil.
8. Cover and simmer 30 minutes.
9. Add mushrooms; cook, uncovered, for 15 minutes.
10. Remove chicken to serving dish. Before pouring sauce over chicken, check to see if it is thick enough.
11. If not, add 1 tablespoon of flour, then pour over chicken.
12. Good luck.

oil, chickens, flour, shallots, garlic, green pepper, tomatoes, salt, white, chicken broth, tomato sauce, bay leaf, thyme, marjoram leaves, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278844 (may not work)