Chicken Cacciatore

Ingredients

• ¼ cup ROBIN HOOD® All-Purpose Flour 50 mL
• ½ tsp salt 2 mL
• 3 lbs chicken breasts and/or legs 1.5 kg
• 1/3 cup CRISCO® Oil (Canola or Vegetable) 75 mL
• 1 can (28 oz/796 mL) diced tomatoes, undrained
• 1 can (14 oz/398 mL) tomato sauce
• 1 can (10 oz/284 mL) sliced mushrooms, drained
• ½ cup chopped onion 125 mL
• ¼ cup chopped green pepper 50 mL
• ¾ tsp salt 3 mL
• ½ tsp each dried basil and dried rosemary, crushed 2 mL
• pinch garlic powder pinch

Preparation

1. Preheat oven to 350ºF (180ºC). In paper or plastic bag, combine ROBIN HOOD® All-Purpose flour and ½ tsp (2 mL) salt. Add chicken, a few pieces at a time; shake to coat.
2. In a large frying pan, heat CRISCO® Oil. Add chicken and brown on all sides. Remove chicken and place in 13 x 9 x 2 inch (3.5 L) baking dish.
3. Combine diced tomatoes, tomato sauce, mushrooms, onion, green pepper, ¾ tsp (3 mL) salt, crushed basil, crushed rosemary and garlic powder; pour over chicken.
4. Cover; bake at 350ºF until chicken is tender, 45 to 50 minutes. Skim off fat, if necessary.