Chicken Cacciatore

• 4 bone-in chicken breast halves, skinned
• 2 Tbsp. olive oil
• 1 green bell pepper, cut into rings
• 1 small onion, sliced
• 1 garlic clove, minced
• 1 (14 1/2 oz.) can Italian-style stewed tomatoes
• 1 (6 oz.) can Italian-style tomato paste
• 3/4 c. dry red wine or chicken broth
• 1 bay leaf
• 1 tsp. dried Italian Seasoning
• hot cooked spaghetti

1. Brown chicken in hot oil in a Dutch oven over medium-high heat 5 minutes on each side.
2. Remove chicken, reserving drippings in pan.
3. Add bell pepper and onions to hot drippings, and saute until tender.
4. Return chicken to pan; add garlic, stewed tomatoes, tomato paste, red wine, bay leaf and Italian seasoning.
5. Bring to a boil; reduce heat, and simmer 45 minutes.
6. Discard bay leaf. Serve over spaghetti.
7. Yield:
8. 4 servings.

chicken, olive oil, green bell pepper, onion, garlic, italianstyle stewed, italianstyle, red wine, bay leaf, italian seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83189 (may not work)