Recipe: Chicken Cacciatore

1 whole chicken, cut up

½ cup olive oil

1½ green peppers, sliced

½ pound baby portobella mushrooms, sliced

1 medium onion, sliced

2 cloves garlic, chopped

1 can (28 ounces) chopped tomatoes

1 cup tomato puree

1 cup chicken broth

½ cup parsley, chopped

Salt and pepper to taste

In a deep skillet, brown the chicken pieces in the hot olive oil, about 5 minutes per side. Remove from pan.In the same pan, saute peppers, mushrooms, onion and garlic until tender, about 5 minutes. Stir in chopped tomatoes, puree and broth; return chicken to pan. Add parsley, salt and pepper and simmer 20-30 minutes until tomatoes and broth are reduced to a sauce.Serves four.