Chicken Cacciatore - cooking recipe

Ingredients

2 frying chickens, cut in serving pieces (leave out backs and necks)
1 c. flour
1/4 c. olive oil
3 or 4 cloves garlic, minced
2 medium onions, chopped
2 small cans mushrooms or 1/2 lb. fresh, sliced
1 c. dry white wine
4 c. tomato sauce or tomato puree or crushed Italian tomatoes
dried oregano to taste
salt and pepper to taste
1/2 c. dried oil cured black olives, pitted (you remove the pits)
1/4 c. fresh Italian parsley, minced

Preparation

Rinse chickens and pat dry with paper towels.
Sprinkle flour lightly over both sides of pieces and salt and pepper to taste. Heat olive oil in nonstick skillet and fry chicken until golden on all sides.
Remove chicken as you fry it and put into oven-proof casserole or baking pan.
In same skillet, add onions and garlic to the olive oil and fry until golden.
Add mushrooms (drained, if using canned), then add tomato sauce and white wine.
Add more salt and pepper to taste, oregano and parsley, also.
Cook over medium heat until well blended, about 20 minutes.
Add olives.
Pour sauce over chicken.
Cover and bake at 350\u00b0 for 1 hour.
Good served with Risotto.