Chicken Cacciatore

• 1/2 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 1/2 to 3 lb. chicken, cut
• 1/4 c. olive oil
• 16 oz. tomatoes
• 8 oz. tomato sauce
• 1 c. mushrooms, sliced
• 1/4 c. water
• 1/4 c. sliced olives
• 1 medium onion, chopped
• 2 cloves garlic
• 1 tsp. salt
• 1 tsp. oregano
• 1/4 tsp. pepper
• 1 bay leaf
• snipped parsley
• cooked rotini

1. Mix flour, 1 teaspoon salt and 1/4 teaspoon pepper.
2. Coat chicken with flour mixture.
3. Heat oil in 12-inch skillet or Dutch oven until hot.
4. Cook chicken over medium heat until brown on all sides, about 15 minutes.
5. Drain fat from skillet.
6. Mix tomatoes, tomato sauce, mushrooms, water, olives, onions, garlic, 1 teaspoon salt, oregano, 1/4 teaspoon pepper and bay leaf.
7. Break up tomatoes with fork.
8. Pour over chicken.
9. Heat to boiling; reduce heat.
10. Cover and simmer until thickest pieces of chicken are done, about 30 minutes.
11. Sprinkle with parsley.
12. Serve with rotini. Serves 6 to 8.

flour, salt, pepper, chicken, olive oil, tomatoes, tomato sauce, mushrooms, water, olives, onion, garlic, salt, oregano, pepper, bay leaf, parsley, rotini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433908 (may not work)