Chicken Cacciatore with Rice

Description
Makes 6 servings.

Ingredients

 * 2½ to 3 pounds frying chicken, cut up
 * 3 tablespoons flour
 * ½ teaspoon salt
 * ¼ teaspoon ground black pepper
 * 2 tablespoons olive or vegetable oil
 * ¼ cup chopped onion
 * 1 small clove garlic
 * 1 x 14½- to 16-ounce can peeled whole tomatoes, chopped
 * 1 small bay leaf
 * 2 whole cloves
 * 1½ tablespoons chopped fresh parsley
 * 1 small green pepper, cut into thin strips
 * ⅓ cup dry white wine
 * 3 cups hot cooked rice

Directions

 * 1) Mix flour, salt and black pepper. Roll chicken in flour mixture.
 * 2) Cook chicken in oil in large heavy skillet over medium-high heat, turning often, to brown all sides. Remove from pan; keep warm.
 * 3) Cook onion and garlic in same skillet until onion is lightly browned; remove garlic.
 * 4) Add tomatoes, bay leaf, cloves and parsley; stir well.
 * 5) Return chicken to skillet. Bring to a boil. Reduce heat; cover with tight-fitting lid and simmer 45 minutes.
 * 6) Stir in green pepper and wine. Cover and cook 5 more minutes.
 * 7) Remove bay leaf and cloves.
 * 8) Serve over hot rice.