Classic Chicken Cacciatore

What's for dinner? Chicken cooked in a yummy Italian tomato sauce.

Ingredients

3- to 3 1/2-lb cut-up whole chicken 

1/2

cup all-purpose flour 

1/4

cup vegetable oil

1

medium green bell pepper 

2

medium onions 

1

can (14.5 oz) diced tomatoes, undrained

1

can (8 oz) tomato sauce

1

cup sliced fresh mushrooms (3 oz) 

1 1/2

teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves

1

teaspoon chopped fresh or 1/4 teaspoon dried basil leaves

1/2

teaspoon salt

2

cloves garlic, finely chopped

Grated Parmesan cheese, if desired

Method

• 1 Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
• 2 Cut bell pepper and onions crosswise in half; cut each half into fourths.
• 3 Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese.