Shelly's Recipe

ITALIAN CHICKEN STEW

Category: Stews

6 lb chicken breasts, cut into large cubes
1/4 cup flour
2 tsp salt
1/4 tsp pepper
6 tbsp olive oil
12 small carrots, cut into 1/2 inch pieces
2 cups celery, cut into 1/2 inch pieces
4 medium onions, cut into eighths

6 cloves garlic, minced
3 green peppers, chopped
2 (14 1/2 oz) can Italian-style stewed tomatoes, undrained
2 cups white wine
1 tsp dried Italian seasoning, crushed
1 bay leaf
3 cups hot cooked noodles

Combine flour, salt and pepper and dredge chicken in mix. Heat oil in Dutch oven and brown chicken. Drain, leaving in little crispy bins, then add the rest of the ingredients. Simmer 1 to 1 1/2 hours or until chicken is tender. Serve over buttered noodles or rice.