Chicken Cacciatore with Rice

Description
Makes 6 servings.

Ingredients

 * 2 1/2 to 3 pounds frying chicken, cut up
 * 3 tablespoons flour
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 2 tablespoons olive or vegetable oil
 * 1/4 cup chopped onion
 * 1 small clove garlic
 * 1 14-1/2- to 16-ounce can peeled whole tomatoes, chopped
 * 1 small bay leaf
 * 2 whole cloves
 * 1 1/2 tablespoons chopped fresh parsley
 * 1 small green pepper, cut into thin strips
 * 1/3 cup dry white wine
 * 3 cups hot cooked rice

Directions
Mix flour, salt and black pepper. Roll chicken in flour mixture. Cook chicken in oil in large heavy skillet over medium-high heat, turning often, to brown all sides. Remove from pan; keep warm.

Cook onion and garlic in same skillet until onion is lightly browned; remove garlic. Add tomatoes, bay leaf, cloves and parsley; stir well.

Return chicken to skillet. Bring to a boil. Reduce heat; cover with tight-fitting lid and simmer 45 minutes. Stir in green pepper and wine. Cover and cook 5 more minutes. Remove bay leaf and cloves. Serve over hot rice.