Chicken Cacciatore with Rice

Description

Makes 6 servings.

Ingredients

• 2½ to 3 pounds frying chicken, cut up
• 3 tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive or vegetable oil
• ¼ cup chopped onion
• 1 small clove garlic
• 1 x 14½- to 16-ounce can peeled whole tomatoes, chopped
• 1 small bay leaf
• 2 whole cloves
• 1½ tablespoons chopped fresh parsley
• 1 small green pepper, cut into thin strips
• ⅓ cup dry white wine
• 3 cups hot cooked rice

Directions

1. Mix flour, salt and black pepper. Roll chicken in flour mixture.
2. Cook chicken in oil in large heavy skillet over medium-high heat, turning often, to brown all sides. Remove from pan; keep warm.
3. Cook onion and garlic in same skillet until onion is lightly browned; remove garlic.
4. Add tomatoes, bay leaf, cloves and parsley; stir well.
5. Return chicken to skillet. Bring to a boil. Reduce heat; cover with tight-fitting lid and simmer 45 minutes.
6. Stir in green pepper and wine. Cover and cook 5 more minutes.
7. Remove bay leaf and cloves.
8. Serve over hot rice.