Chicken Cacciatore

Ingredients

1/2 cup olive oil
2 cloves garlic, thinly sliced
1 broiler-fryer chicken (2-3 pounds), cut up
1/2 cup seasoned flour
1 can (28 ounce) tomatoes
1 1/4 teaspoons salt
1 teaspoon oregano
1/2 teaspoon pepper
1 teaspoon chopped parsley

Preparation

Heat olive oil and sliced garlic in a heavy skillet until garlic is lightly browned. Dredge chicken pieces in seasoned flour; brown in hot olive oil. Sieve tomatoes; combine with remaining ingredients. Gradually add to browned chicken; cover and cook slowly for 25 to 30 minutes, or until chicken is tender.

Yield: 3 to 4 servings

Notes:

Variations of Chicken Cacciatore are:

• with Mushrooms (Saute 1 small onion, sliced, and 1 cup sliced mushrooms in Roberts Butter until lightly browned. Add to browned chicken with tomato mixture.)
• with Mushrooms and Peppers (Saute 1 green pepper, diced and 1 cup sliced mushrooms in Roberts Butter until lightly browned; add to the browned chicken with tomato mixture.)

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.