Chicken Cacciatore - cooking recipe

Ingredients

1 Tbsp. salad oil
16 oz. can tomatoes
1/2 c. Chianti or dry red wine
3/4 tsp. basil
12 small peeled white onions
1 Tbsp. cornstarch
1 Tbsp. water
2 1/2 to 3 lb. fryer, cut into serving size pieces
2 tsp. garlic salt
1/4 tsp. pepper
2 large green peppers, cut in 1/2-inch strips

Preparation

In a 12-inch skillet over medium-high heat in hot oil, cook the chicken until well browned on all sides; stir in tomatoes, wine, garlic, salt, basil and pepper and heat to boiling.
Reduce heat to low; cover and simmer 15 minutes.
Add onions and green peppers; cover and simmer 15 minutes or just until vegetables are fork-tender.
In cup, stir cornstarch and water until smooth; gradually stir into chicken mixture and cook, stirring frequently, until chicken is fork-tender.
Makes 4 servings.