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CHICKEN CACCIATORE

2 to 2 1/2 lb. chicken, cut up
3 Tbsp. shortening
salt and pepper
1/2 c. sliced onion
1 clove garlic, minced
1/2 c. chopped carrots
1 c. tomato catsup
1 c. water
1 bay leaf
1 tsp. salt
dash of pepper
2 Tbsp. dry red wine or sherry
2 Tbsp. chopped parsley

Brown chicken in shortening. Sprinkle with salt and
pepper. Remove chicken from skillet. Saute onion and garlic,
carrots and chopped parsley in skillet until lightly browned.
Stir in catsup and remaining ingredients. Add chicken.
Simmer, covered, 1 1/2 hours or until tender. Makes 4 to 5
servings.

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