Polla alla Cacciatora  2 chickens, about 3 pounds each, cut into
serving portions  4 tablespoons olive oil  1/2 cup butter  2
cups finely chopped onions  1 green pepper, chopped  4 cloves
garlic, minced  1/2 teaspoon dried basil  1 1/2 teaspoons salt
(or less)  1/2 teaspoon pepper  1 cup stewed tomatoes  1/2 cup
dry red wine  8 ounces dry noodles, such as fettuccine or
spaghetti  1. Saute chicken in olive oil and butter for about 10
minutes, or until golden brown on all sides.  2. Add onion,
green pepper, garlic, dried basil, salt and pepper. Cook for 5
minutes or until onion is transparent.  3. Stir in stewed
tomatoes. Bring to a boil, then lower heat, cover and simmer for
20 minutes, stirring occasionally.  4. Add red wine and simmer
for 10 minutes more.  5. While the chicken is cooking, cook
pasta in a pot of rapidly boiling salted water for 8 to 10
minutes or according to package directions. Drain. Serve with
the chicken.  -- Mary and Vincent Price, "A Treasury of Great
Recipes" (1965), submitted by Home