Chicken Cacciatore - cooking recipe

Ingredients

2 (2 lb. size) broiler-fryers, cut up
3 tbsp. olive or salad oil
2 Tbsp. butter or margarine
1 can (15 oz.) tomato sauce
1 can (1 lb. 12 oz.) whole tomatoes, undrained
3/4 c. dry red wine
1 tsp. dried basil leaves
1/4 tsp. minced garlic
2 Tbsp. chopped parsley
3/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. flour
1 can (6 oz.) whole mushrooms, drained

Preparation

Wash chicken, pat dry with paper towels.
Heat oil and butter in 6-quart Dutch oven.
Add chicken, a few pieces at a time, and brown well on all sides. Remove as browned.
Return chicken to Dutch oven; add tomato sauce, tomatoes, wine, basil, oregano, garlic, parsley, salt and pepper.
Simmer, covered for 45 to 50 minutes, or until chicken is tender.
Combine flour with 3 tablespoons water; stir into sauce.
Add mushrooms; cook 10 minutes longer or until sauce is thickened.
Makes 6 servings.