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Chicken Caccatoria

3 thick slices bacon, cut into strips
1/2 cup all-puposae flour
1/4 teaspoon pepper
2-1/2 to 3 pound broiler chicken, cut up
1/4 cup olive oil
16 ounce can tomatoes
8 ounce can tomato sauce
1 cup mushrooms, sliced
1 small green pepper, seeded and diced
1/4 cup red wine
1/4 cup black olives, sliced and pitted
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon pepper
1 bay leaf
hot cooked spaghetti

Mix flour, 1 teaspoon salt and 1/4 teaspoon pepper. Coat chicken
with flour mixture. Heat oil in 12 inch skillet or Dutch oven
until hot. Cook chicken and bacon over medium heat until brown on
all sides, about 15 minutes. Drain fat from skillet.

Mix tomatoes, green pepper, tomato sauce, mushrooms, wine, olives,
onion, garlic, 1 teaspoon salt, oregano, 1/4 teaspoon pepper and
the bay leaf; break up tomatoes with fork. Heat until boiling;
reduce heat. Cover and simmer until the thickest pieces of chicken
are done, about 30 minutes. Serve with spaghetti. Makes 6 to 8
servings.

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