| RECIPES |
| |
CHICKEN CACCIATORE | |
2 tablespoonsvegetableoil | 1⁄3 cup choppedgreen bell pepper |
3 to 4 pieceschicken(thighs,legs,of halvedbreasts) 1 can (4-ounces)slicedmushrooms,drained
1⁄3 cup choppedonion | 1 bay leaf |
1 clove garlic,minced | 1 teaspoonItalianseasoning |
1 can (141⁄2-ounces)peeled,diced tomatoes | Salt and ground black pepperto taste |
Hot cookedspaghettior other pasta | |
Set skillet temperature to 350 °F/175 °C. Add oil. Arrange chicken pieces, skin side-down in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is cooked, but not brown. Reduce temperature to ”WARM”. Add remainingingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is cooked. Stir sauce and spoon over chicken occa- sionally. Serve chicken and sauce over spaghetti or other pasta.
