Chicken Cacciatore

• 2 broiler-fryer chickens, cut into serving pieces
• 12 cup flour
• 1 teaspoon salt
• 14 cup butter
• 14 cup olive oil
• 2 medium onions, sliced
• 1 green pepper, sliced
• 1 lb mushroom, sliced
• 2 garlic cloves, minced
• 1 (28 ounce) can Italian plum tomatoes, drained & chopped (reserve juice)
• 2 chicken bouillon cubes
• 2 tablespoons chopped fresh parsley
• 1 12 teaspoons salt
• 14 teaspoon pepper
• 12 teaspoon oregano
• 12 teaspoon marjoram
• 12 teaspoon thyme
• 12 cup dry white wine
• 12 cup sliced ripe olives
• parmesan cheese

1. Dredge chicken pieces in 1 tsp of salt and flour.
2. Brown chicken in mixture of oil and butter.
3. Remove to a casserole.
4. Saute onion, garlic, green pepper and mushrooms.
5. Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and 1/2 cup of reserved juice.
6. Cook a few minutes to blend, add to chicken in casserole.
7. Cover and bake at 350F for 45 minutes, or until chicken is almost tender.
8. Uncover, add olives and bake 15 to 20 minutes longer.
9. Remove chicken and vegetables to a warm platter.
10. Rapidly boil liquid until slightly reduced and thickened.
11. Pour over chicken.
12. Sprinkle with Parmesan cheese.
13. Serve with spaghetti.

broilerfryer chickens, flour, salt, butter, olive oil, onions, green pepper, mushroom, garlic, italian plum tomatoes, chicken bouillon cubes, parsley, salt, pepper, oregano, marjoram, thyme, white wine, olives, parmesan cheese

Taken from www.food.com/recipe/chicken-cacciatore-58384 (may not work)