Chicken cacciatore, anyone?

We love a big batch of chicken cacciatore every once in awhile, and this is the recipe I've used since 1981, according to the date written inside the cookbook.

It's quick; it's easy; it's delicious.

You'll love it, too. Just serve over al dente spaghetti and voila! Paradise.

The recipe calls for a 2 1/2-3 pound broiler-fryer, cut up, but I always use boneless chicken breasts cut into small pieces.

Put 1/2 cup flour, 1 t. salt, and 1/4 t. pepper in a plastic bag. Add the chicken pieces and shake until well-coated.

Heat 1/4 c. vegetable or olive oil in a pot (I always use my cast iron dutch oven). Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain oil from pot.

Mix together 1-16 oz. can tomatoes; 1 8-oz can tomato sauce; 1 cup mushrooms, sliced; 1/4 c. water; 1/4 c. pitted ripe olives; 1 medium onion, chopped; 2 cloves garlic, crushed; 1 t. salt; 1 t. dried oregano leaves; 1/4 t. pepper; 1 bay leaf.

Pour over chicken. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 30 minutes. Sprinkle with parsley. Serve over spaghetti.

Just reading the recipe makes my mouth water!