Chicken Cacciatore

• 1/4 c. flour
• 1 1/2 tsp. salt
• 1 tsp. paprika
• 1/2 tsp. pepper
• 3 lb. chicken, cut up
• 1/3 c. butter
• 1/2 c. minced onions
• 1/2 c. green pepper
• 1/2 lb. mushrooms, cut up
• 1 can tomatoes, mashed
• 1 (6 oz.) can tomato paste
• 1 glove garlic, minced
• 1/8 tsp. oregano
• 3/4 c. sherry wine

1. Mix flour, salt, paprika and pepper in a bag.
2. Shake 3 or 4 pieces of chicken in bag to coat.
3. Melt butter in large skillet; add chicken to brown.
4. Add onions, pepper and mushrooms; cook 5 minutes longer.
5. Add tomatoes, tomato paste, garlic, red pepper and oregano.
6. Cook, covered, until tender, about 30 minutes.
7. Add sherry wine; mix well and bring to boiling point.
8. Serve with spaghetti.
9. Yields 4 servings.

flour, salt, paprika, pepper, chicken, butter, onions, green pepper, mushrooms, tomatoes, tomato paste, garlic, oregano, sherry wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550588 (may not work)