Chicken Cacciatore

• 3 to 3 1/2 lb. frying chicken
• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 2 stalks celery (1/2-inch slices)
• 1 medium green pepper (1/2-inch strips)
• 1/2 c. sliced black olives
• 1 (4 oz.) can sliced mushrooms, drained
• 1 whole bay leaf
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. mixed Italian herbs
• 1 (16 oz.) can stewed tomatoes with juice
• 1 (32 oz.) jar spaghetti sauce
• 1 c. grated Parmesan cheese

1. Cut chicken into serving-size pieces; pat dry and set aside. Over medium heat, saute garlic, onion and celery in oil, 2 to 3 minutes, stirring frequently.
2. Add green pepper; cook another 2 minutes.
3. Remove from pan.
4. Increase heat to medium-high; brown chicken all sides, about 6 to 7 minutes.

chicken, olive oil, garlic, onion, stalks celery, green pepper, black olives, mushrooms, bay leaf, salt, black pepper, mixed italian herbs, tomatoes, spaghetti sauce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835437 (may not work)