This dish starts out like Chicken Vesuvio, but as you can see
takes a different path.

INGREDIENTS:

1 whole Fryer Chicken cut up
1 each Red, Yellow and Green Bell Pepper sliced
about 6 Garlic cloves (smashed)
1 Onion sliced up
about 2 Cups or more of Tomato (sauce, puree or stewed/whole
Tomatoes mashed up)
about 2 Cups of Olive Oil
Salt and Pepper
Some Black Olives sliced. (I used pitted Kalamata Olives, but
canned ones work too)
About 6-8 oz. Pasta





















If using stewed/whole Tomatoes, mash them up with a Potato
masher. Then separate the sauce from the mashed up
Tomatoes and set both aside.

In a large saute pan, put the Olive Oil and Chicken in, sprinkling
with Salt and Pepper. Begin to fry. You just want both of the
sides to get browned a bit as the rest of the cooking process will
take place in the oven. When turning the Chicken over, sprinkle
the other side with Salt and Pepper again.





































I used a Turkey Roasting pan, but a large cake pan will work as
well. Put 1/2 of the Tomato sauce on bottom, then top with
Chicken.






















Now comes the fun and easy part!!
With the remaining Olive Oil put the Peppers, Onions and Garlic.
Again, you just want to saute it for a few min, not long.
Use a slotted spoon and put this saute over the top
of the Chicken.




















Pour the remaining Tomatoes and sauce over the
top




















Gently stir a bit.




















Top with Olives and a sprinkling of Parmesan.




















Bake 350*F for little over an hour. If sauce is drying
out, add a drizzle of water or some more sauce.
Make Pasta and top with a bit of the Tomato/Pepper
sauce.






















Plate the Chicken and serve!
Chicken
Cacciatore
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