This Recipe is 35 years old and is from The Washington Fryer Commission.

FRYER CACCIATORE

2 cut-up Fryers (2-1/2 to 3-1/2 lbs each)
1/2 c olive oil
1 c minced onion
1 green pepper, minced
2 cloves garlic, minced
2 small can (6 oz) tomato paste
2-3 c water
1 c dry white wine (optional in place of 1 c water)
1/2 tsp paprika
1/2 tsp oregano
salt and pepper to taste

Saute pieces of chicken in olive oil until golden brown. Use only 2 cups of water if wine is added. Add remaining ingredients. Cover and simmer until fork tender or bake in 325F oven for about 1-1/2 hrs. If desired remove cover and reduce liquid by cooking 10 min longer. Serve chicken with sauce over the top, or separately with sauce over rice or spaghetti.