Chicken Cacciatore

• 1/2 c. olive oil
• 2 boneless skinless chicken breasts, cut in bite size pieces
• 1/2 Tbsp. minced garlic
• 1 medium red onion, sliced
• 1 large red pepper, sliced into 1/4-inch strips
• 1 large celery stalk, sliced into 1/4-inch strips
• 1/4 lb. mushrooms, sliced
• 1 (28 oz.) can crushed tomatoes
• 1 (14 oz.) can diced tomatoes
• 1 Tbsp. Italian seasoning
• 1/2 tsp. black pepper
• 1/2 c. white vinegar

1. In a large Dutch oven, warm oil on low/medium heat. Add chicken pieces, cooking 6 to 8 minutes. Add all remaining ingredients, except vinegar. Cook on low/medium heat, covered, stirring every 30 minutes, for 2 1/2 to 3 hours. In last 30 minutes, add vinegar. Serve over white rice or spaghetti. Serves 3 to 4.

olive oil, chicken breasts, garlic, red onion, red pepper, celery stalk, mushrooms, tomatoes, tomatoes, italian seasoning, black pepper, white vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=130125 (may not work)