Chicken Cacciatore

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

1. Wash chicken and pat dry.
2. Melt shortening in large skillet. Coat chicken with flour.
3. Cook in shortening over medium heat for 15 to 20 minutes or until light brown.
4. Remove chicken; set aside. Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender.
5. Stir in remaining ingredients.
6. Add chicken to sauce.
7. Cover tightly; simmer 30 to 40 minutes, or until thickest pieces are fork-tender. Can serve with hot fluffy rice or spaghetti.
8. Makes 4 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=260318 (may not work)