Chicken Cacciatore

• 2- 2 lb. broilers, cut up into portion-sized pieces
• 1/4 c. butter
• 1 c. onions, chopped fine
• 1 c. green pepper, chopped fine
• 3 cloves garlic, chopped and minced
• 1 No. 2 can tomatoes
• 1 c. tomato sauce
• 1 c. dry red wine
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 bay leaves
• 1/2 tsp. thyme, crushed

1. Melt the butter in a large skillet that has a tight-fitting cover.
2. Brown the pieces of chicken evenly on all sides in the melted butter.
3. Add the onions, green pepper, garlic, tomatoes and tomato sauce.
4. Mix well, then stir in the wine, salt and pepper. Add the bay leaves and thyme.
5. Cover tightly and cook over low heat for 35 minutes.
6. Turn the chicken pieces once during this cooking period. They are done if you can pierce the thickest portions with a fork.
7. This chicken is excellent served with cooked spaghetti or cooked broad egg noodles.
8. Serves 4 to 6.

broilers, butter, onions, green pepper, garlic, no, tomato sauce, red wine, salt, pepper, bay leaves, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68668 (may not work)