Chicken Cacciatore With Vermicelli

• 2 broiler chickens (about 2 lb. each), split in half
• flour, seasoned with salt, pepper and mixed Italian dry herbs
• olive oil
• Tomato Sauce (recipe follows)
• 1/2 lb. vermicelli, cooked just until tender and drained
• grated Parmesan cheese

1. Shake chicken halves in a clean paper bag filled with seasoned flour.
2. In a large frying pan, brown chicken on both sides in a generous amount of heated olive oil.
3. Arrange chicken in a single layer in a large baking pan; pour Tomato Sauce over chicken.
4. Bake uncovered in a slow oven (325u0b0) for 1 hour or until chicken is tender.
5. (After 45 minutes baking, spoon half the sauce out of pan with chicken and combine it with cooked hot vermicelli.
6. Keep warm in oven.)
7. At serving time, arrange chicken on one serving platter, vermicelli on another.
8. Sprinkle vermicelli liberally with Parmesan.
9. Makes 4 generous servings.

flour, olive oil, tomato sauce, vermicelli, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028660 (may not work)