CHICKEN CACCIATORA -Hunter's Style

(This recipe will feed eight hungry Italians!)

5 Pounds chicken, trimmed, skinned, and cut into pieces
(I use thighs because they're inexpensive and tasty!)
1/4 C Olive Oil or Canola Oil
1 C Flour
1 C Chopped Onion
1 C Sliced Mushrooms
1 C Julienned Carrots
1 C Julienned Green Bell Pepper
1/8 C Minced Garlic
8 C Tomatoes, Diced and Peeled. (I use canned)
6 oz can Tomato Paste
2 T Chicken Broth granules
1 tsp Oregano
1 tsp Basil
1 1/2 tsp Salt
1 tsp Black Pepper
Freshly Ground Romano or Parmesan Cheese (Optional)

Wash and drain chicken pieces. Heat the oil in a deep skillet. Roll and coat each chicken piece in the flour, and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain.

Saute the onion, mushrooms, carrot, green pepper, and garlic in the hot oil until onions are translucent. Add tomatoes, paste, broth, herbs, salt and pepper. Stir and cook over medium heat for another 5 minutes.

Add all of the chicken pieces and mix well. Turn down the heat very low. Simmer, covered, for at least 1 hour. The longer you simmer the more tender the chicken becomes. Adjust the salt and pepper to your taste. Serve with freshly grated cheese atop your favorite pasta noodles, or with a crusty loaf of Italian bread that you dip in the sauce. Recipe is VERY saucy!

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Place frozen mixture in crock pot. Cook on "High" 3-4 hours, or on "Low" for 6-8 hours. Chicken should be as tender as butter and falling off the bones. If thawed first, decrease cooking time substantially.