THE CHEF FROM HELL

This is a simple chicken dish that was developed by Italian cooks during the Renaissance period and down through the ages, like many great recipes, it has taken many twists and turn as each generation of cooks has added their touches.  I've only had two great versions of Chicken Cacciatore over the years; one was in a quaint little restaurant in Chicago during the late 60's, the other was at a family style Italian restaurant in Brooklyn during the 70's.  The names of these eateries are lost to me now but the robust flavors linger on in my memory and from time to time I just have to strap on an apron and make some chicken cacciatore in an effort to convince myself that I actually did eat at those two restaurants and that it wasn't a dream.  Or was it?

Ingredients:

1 cup White Flour, sifted

2 tsp Kosher Salt

1/4 tsp Butcher Cracked Black Pepper

1/4 tsp Hungarian Paprika

2 Fryer Chickens (3 lb each), cut into pieces

Note: Need help with this procedure?  Go to How To Prep A Chicken

6 TBS Olive Oil

1 cup Spanish Onions, chopped medium coarse

2 large Green Bell Peppers; stem removed, seeded & chopped medium coarse

3 cloves Garlic

1 cup canned Whole Peeled Tomatoes, chopped coarse

1 1/2 cup fresh Mushrooms, sliced thin

Note: Feel free to use your favorite type of mushrooms (except for -ugh!- those rubbery canned mushrooms!)

1/4 tsp Crushed Red Pepper

Cooking Procedure:

In a medium sized mixing bowl, combine the flour, salt, black pepper & paprika

Using your hands, mix this together until it is completely blended

Coat all of the chicken pieces with the seasoned flour & set them aside for a moment

Heat the olive oil in a large skillet over high heat

When the olive oil is good & hot, carefully slide the chicken pieces into the skillet

Brown the chicken on both sides

Reduce the heat to medium & remove the chicken from the skillet

Add the onions, green bell pepper to the skillet

Using the flat side of a large Chef's knife, mash down the cloves of garlic

Add the garlic to the skillet & stir well

Cook this down for about 5 minutes or until the onions begin to wilt & turn clear

Add the tomatoes, stir well, reduce heat to low

Cover the skillet & let this slowly simmer for 40 minutes

Turn the chicken pieces once or twice during the cooking process

Remove the cover from the skillet

Add the sliced mushrooms & crushed red pepper

Stir well

Let your cacciatore simmer away for another 15 minutes or until the chicken is tender & cooked through

To Serve:  Place individual portions over mounds of Baked Rice