Chicken Cacciatore

Ingredients

• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up


• 1/4 cup all-purpose flour


• Salt and pepper to taste


• 2 tablespoons olive oil


• 2 tablespoons butter


• 1 large onion, chopped


• 2 celery ribs, sliced


• 1 large green pepper, cut into strips


• 1/2 pound sliced fresh mushrooms


• 1 can (28 ounces) tomatoes, cut up and juice reserved


• 1 can (8 ounces) tomato sauce


• 1 can (6 ounces) tomato paste


• 1 cup dry red wine or water


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary, crushed


• 1 teaspoon dried oregano


• 1 teaspoon dried basil


• 3 garlic cloves, minced


• 1 tablespoon sugar


• Hot cooked pasta


• Grated Parmesan cheese

Directions

• Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.


• In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.


• Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
  Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.