SAN REMO™ CHICKEN CACCIATORE
3 lbs	Chicken, cut into parts
1 cup	Flour
1 tsp	Iodized Fine Sea Salt
1 tsp	Verona Black Pepper
4 tbsp	San Remo™ Olive Oil
4	Green Onions, chopped
2 cloves	Garlic, chopped
2	Green Peppers
8	Mushrooms, sliced
4 oz	White Wine (optional)
24 oz can	San Remo™ Heat & Serve Tomato Sauce
1/2 cup	Sardo Sliced Ripe Olives
1	Verona Bay Leaf, crushed
1/2 tsp	Verona Oregano
1/2 tsp	Verona Paprika
1 tsp	Verona Basil or Fresh Basil
Wash and dry chicken. Coat chicken in flour, Iodized Fine Sea Salt and Verona Black Pepper. Heat San Remo™ Olive Oil in frying pan, brown chicken and set aside. In the same pan, sauté onions, garlic, green peppers, and mushrooms until tender. Add white wine, San Remo™ Heat & Serve Tomato Sauce, Sardo Sliced Ripe Olives, Verona Bay Leaf, Verona Oregano, Verona Paprika, Verona Basil and chicken. Continue to cook on medium heat for 25 minutes or in a covered casserole dish for 25 minutes at 375ºF. Serve hot. Salt and pepper to taste.
Serves 6