Chicken Cacciatore

• 2 lb. 5 oz. onions, chopped
• 1 lb. 12 oz. green peppers, chopped
• 1/2 c. chopped garlic
• 1 pt. salad oil
• 4 (No. 10) cans tomatoes (3 1/4 gal.)
• 1 gal. water
• 10 Tbsp. salt
• 3 Tbsp. chili powder
• 4 tsp. thyme
• 5 bay leaves
• 60 lb. frying chicken, cut in eighths
• 5 lb. sifted flour
• 1/4 c. salt
• 1 Tbsp. pepper

1. Saute onions, green pepper and garlic in oil until tender. Add tomatoes, water, salt, chili powder, thyme and bay leaves. Simmer about 1 1/2 hours.
2. While sauce is cooking, dredge chicken in the flour which has been seasoned with salt and pepper.
3. Brown chicken in deep fat (350u0b0) approximately 10 to 15 minutes. Arrange in roasting pans and cover with sauce.
4. Place cover over pans and bake at 325u0b0
5. for about 1 hour or until tender.
6. Yields 100 portions.

onions, green peppers, garlic, salad oil, tomatoes, water, salt, chili powder, thyme, bay leaves, frying chicken, flour, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281858 (may not work)