Chicken Cacciatore

1 Chicken Fryer

1 cup Green Olives with pits removed

¼ cup Olive Oil

¼ cup Black Olives, sliced

2/3 cup Onions, diced medium

½ lb. Green Peppers

¼ cup White Wine

1 tsp. Lemon Zest

¼ lb. Mushrooms, sliced

½ cup Beef Broth

1 – 28 oz. can Diced Tomatoes

1/3 cup Red Wine Vinegar

1 – 28 oz. can Tomato Sauce

1/3 cup Sugar

2 cloves Garlic, minced

Salt & Pepper to taste

3 Tbsp. Capers

Flour as needed

½ cup Chopped Celery

Cut chicken into eight pieces. Season chicken with salt & pepper as desired and dredge in flour. Sauté chicken in the olive oil until it is lightly browned. Remove and set aside. Sauté the onion, green pepper, olives and celery in the oil. Add mushrooms, diced tomatoes, tomato sauce, garlic, capers and lemon zest. Sauté over medium heat. Sauté until the mushrooms have begun to release their juices, and the tomatoes have created a thick sauce.

Deglaze pan with wine and reduce the liquid. Add the beef broth and return the chicken pieces to pan. Bring sauce to a simmer. Add sugar and vinegar and stir into sauce.

Sauté on top of stove for 1 hour.

Serve over noodles.