Chicken Cacciatore

I love this recipe and so does my family! I cannot remember where I got this recipe, since I've had it for years, but I'm sure it was out of an old book. Prep time is approximate.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 2  broiler-fryer chickens, cut into serving pieces
• 1⁄2 cup flour
• 1  teaspoon salt
• 1⁄4 cup butter
• 1⁄4 cup olive oil
• 2  medium onions, sliced
• 1  green pepper, sliced
• 1  lb mushroom, sliced
• 2  garlic cloves, minced
• 1 (28 ounce) can Italian plum tomatoes, drained & chopped (reserve juice)
• 2  chicken bouillon cubes
• 2  tablespoons  chopped fresh parsley
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon marjoram
• 1⁄2 teaspoon thyme
• 1⁄2 cup dry white wine
• 1⁄2 cup sliced ripe olives
•  parmesan cheese

Directions

1. Dredge chicken pieces in 1 tsp of salt and flour.
2. Brown chicken in mixture of oil and butter.
3. Remove to a casserole.
4. Saute onion, garlic, green pepper and mushrooms.
5. Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and 1/2 cup of reserved juice.
6. Cook a few minutes to blend, add to chicken in casserole.
7. Cover and bake at 350°F for 45 minutes, or until chicken is almost tender.
8. Uncover, add olives and bake 15 to 20 minutes longer.
9. Remove chicken and vegetables to a warm platter.
10. Rapidly boil liquid until slightly reduced and thickened.
11. Pour over chicken.
12. Sprinkle with Parmesan cheese.
13. Serve with spaghetti.