Chicken Cacciatore

Chicken Cacciatore (pronounced 'catch uh tore' ay) is a dish that is known for its cold-weather heartiness. This version of 'Hunter's Stew' is from Rinaldo Freda. Grazie Rick Freda-when we asked for recipes, Rick  (Rinaldo's son) contributed several from his restauranteur family's collection. Compare Rinaldo and Iole raised a wonderful family-close and loving and kind to all. We served their chicken cacciatore with polenta as a side dish, accompanied by a rustic sourdough bread and mixed green salad. Our company loved it.

Ingredients
1 1/2 chickens, cut into quarters
1 stick celery, chopped
1 carrot, sliced
1 onion, sliced
1 clove of garlic, chopped
2 bay leaves
1/2 green pepper
12 oz jar mushrooms (I used fresh and cooked them down)
1 can black olives (I used Kroger brand kalamatas)
1 (16 oz) can whole tomatoes
1 (10 oz) can sweet peas
2 tablespoons chopped parsley
1/2 cup dry wine
salt and pepper
flour and oil (pancetta and olive oil work well)

Method
Wash chicken thoroughly and pat dry with paper towel.  Sprinkle with salt and pepper.  Dip each piece of chicken in flour, and shake off excess.  Fry chicken in hot oil until golden in color on each side.  After it's fried, place chicken in baking pan.
Cover the chicken with tomatoes, celery, carrots, green pepper, onion, garlic, mushrooms, olives, parsley, bay leaves and dry wine.  Sprinkle salt and pepper to your taste.  Cover the pan and bake at 375* for two hours.  When chicken is half done, pour sweet peas over it and return the pan to the oven.. Serves 6.