Chicken Cacciatore

Another of my favorites - a hearty Italian classic. I like it with pasta of course! If tomatoes are not in season, I use a 19 ounce can of tomatoes, drained, in place of fresh tomatoes.

2 pounds chicken parts
1/4 cup flour
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 green pepper, sliced
1 cup mushrooms, sliced
3 tomatoes, peeled and chopped
1 can (5 1/2 ounces) tomato paste
1/4 cup white wine
1/2 cup chicken stock
1 bay leaf
1 teaspoon basil
Salt and freshly ground pepper

Coat chicken parts with flour. Heat oil in a large pan and cook the chicken until golden brown all over - about 10 minutes.

Add the onion, garlic, green pepper and mushrooms and cook for 3 more minutes. Drain excess fat from the pan.

Add the remaining ingredients. Cover and simmer over low heat for 30 to 40 minutes, until the chicken is tender. Remove bay leaf and serve. Makes 4 servings.