Chicken Cacciatore

4 bone-in chicken breast halves, skinned
2 Tablespoons olive oil
1 green bell pepper, cut into rings
1 small onion, sliced
1 garlic clove, minced (I like garlic, so I add a couple more!)
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 (6-ounce) can Italian-style tomato paste (I substitute tomato sauce)
3/4 cup dry red wine or chicken broth
1 bay leaf
1 teaspoon dried Italian seasonings
Hot cooked spaghetti

Brown chicken in hot oil in a Dutch oven over medium-high heat 5 minutes on each side. Remove chicken, reserving drippings in pan.
Add bell pepper and onion to hot drippings and saute until tender.
Return chicken to pan; add garlic and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Discard bay leaf. Serve over spaghetti.
Makes 4 servings

Donna