Chicken Cacciatore

• 3 lb. broiler-fryer chicken, cut up
• 1/4 c. shortening
• 1/2 c. Gold Medal flour
• 2 c. thinly sliced onion rings
• 1/2 c. chopped green pepper
• 2 cloves garlic, crushed
• 1 (16 oz.) can tomatoes, drained
• 1 (8 oz.) can tomato sauce
• 1 (3 oz.) can sliced mushrooms, drained
• 1 tsp. salt
• 1/4 tsp. oregano

1. Wash chicken and pat dry.
2. In a large skillet, melt shortening over medium heat.
3. Coat chicken with flour.
4. Cook chicken in hot shortening over medium heat 15 to 20 minutes or until brown. Remove chicken and set aside.
5. Add onion rings, green pepper and garlic to skillet. Cook and stir over medium heat until onion and pepper are tender.
6. Stir in remaining ingredients. Add chicken. Cover and simmer 30 to 40 minutes or until thickest pieces are tender.
7. Makes 4 servings.

broilerfryer chicken, shortening, gold medal flour, onion, green pepper, garlic, tomatoes, tomato sauce, mushrooms, salt, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=623134 (may not work)