A tried and true recipe

Chicken Cacciatore
1 pound chicken
2 tablespoons olive oil
2 tablespoons butter
4 ounces sliced mushrooms
1 x 14.5 ounce can of tomato sauce
2 x 14.5 ounce cans of diced tomatoes
¾ cup apple juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 clove garlic
2 teaspoons dried parsley
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons flour

DIRECTIONS
For best flavor, make Chicken Cacciatore ahead and refrigerate at least 10 to 12 hours.

Wash chicken and pat dry with paper towels. Cut into cubes. Heat oil and butter in Dutch oven or large pot. Add mushrooms and sauté 2 minutes. Remove with slotted spoon. Add chicken, brown well on all sides. Remove as pieces are browned and, if desired, cut into smaller pieces. Return mushrooms and chicken to pot, add tomato sauce, diced tomatoes with juice, apple juice, basil, oregano, garlic, parsley, salt, and pepper. Cover and simmer 45 minutes. Combine flour with 3 tablespoons of cold water; stir until smooth, then stir into sauce. Simmer about 10 minutes, until thickened. Cover and refrigerate at least 10 to 12 hours. Serve Chicken Cacciatore on wide egg noodles or spaghetti.

Servings: 6