Chicken Cacciatore
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FROM: - Woman's Day Magazine Serve with pasta or crusty Italian bread, a tossed green salad, and perhaps, a glass of robust red wine. Have ready two deep 2-quart baking dishes. To each, add half the cooked onion-pepper mixture from 1 skillet (wipe clean for next recipe), 1 cup broth from soup pot, one 28-ounce can plum tomatoes in purée, 1 teaspoon Italian seasoning, 1/2 teaspoon each salt and pepper, two 3-inch long strips orange peel (removed with vegetable peeled), 1 bay leaf and 4 (uncooked) thighs and 4 drumsticks. Bake on middle oven rack (the thighs that you put in to roast earlier should be out by now) in a 400 degree oven 1 hour and 10 minutes, stirring 3 to 4 times, or until chicken is opaque near bone. Cool and cover dishes with foil and refrigerate up to 3 days. Or freeze in airtight containers up to 3 months. (Thaw in refrigerator or microwave before reheating.) TO REHEAT - Bake in foil-covered pan in 350 degree oven 25 to 30 minutes until hot. Makes 2 pans, 4 servings each