Chicken Cacciatore © Al Viola for Helen Viola
		Chicken Cacciatore
3 medium potatoes, cut in 1 inch cubes 2 large chicken breasts, quartered and skinned 1 tablespoon olive oil 2 cloves garlic, minced 1 green pepper, in 1 inch slices 1 medium onion, sliced 1 cup mashed Italian plum tomatoes or leftover tomato sauce ¼ teaspoon fennel seeds 1 teaspoon oregano freshly milled pepper to taste 3 tablespoons grated parmigiano cheese salt to taste
Steam potatoes for five minutes and set aside. Wash chicken and pat dry with paper towels. Oil baking pan with olive oil. Put chicken breasts in pan, skinned side down. Place steamed potatoes around the chicken, being sure that they are on the bottom of the pan to catch cooking juices. Distribute garlic, green pepper and onion evenly over chicken and potatoes. Ladle tomato sauce over casserole. If sauce is thick, add one quarter cup of water. Sprinkle fennel seeds and oregano on top, and cover with liberal grating of fresh pepper. Sprinkle the cheese over all and cover with tin foil. Bake 30 minutes in preheated 375° oven. Remove foil and turn the potatoes. Season with salt and baste with the cooking liquid. Bake another 15 - 20 minutes, uncovered. Serves: 4 - 6