_Pollo alla Cacciatora_
A chicken
1 pint fresh or canned tomatoes
1/4 lb. fat salt pork or bacon
Flour
6 sweet green peppers
2 or 3 medium sized onions
Grind or chop the salt pork and put in a large frying pan with the
onions sliced thin. Fry the onions slowly and carefully until they are
golden brown. Skim them out. Cut up the chicken, sprinkle the pieces
with flour, salt and pepper, and sauté in the fat which remains in the
frying pan. When the chicken is brown add the tomatoes and green
peppers and put back the onions. When the vegetables have cooked down
to a thick gravy keep adding enough hot water to prevent their
burning. Cover the pan tightly and simmer until the chicken is very
tender. This an excellent way to cook tough chickens. Fowls which have
been boiled may be cooked in this way, but of course young and tender
chickens will have the finer flavor.