Caper Chicken Cacciatore
Basic cacciatore–tomato, onion and mushrooms in wine -is made grand with capers, pepperoni and olives. It is a terrific party entree, and takes additions and substitutions well.

Heat oil in a big skillet over medium heat.

Chicken pieces should be salted and peppered to taste before being browned in hot oil.

Take the chicken out of the pan.

Place aside.

Sauté mushrooms and onions in the same skillet until they are translucent.

Add the wine and chicken back to the skillet.

Also, add the tomato soup.

Add the pepperoni, green olives, black olives, capers, and liquids when they begin to simmer.

For 30 minutes, simmer the skillet with the lid on.

Set oven to 350 degrees Fahrenheit (175 degrees C).

When the chicken is tender and the juices run clear, remove the skillet’s lid, pour the mixture into a 9×13-inch baking dish, and bake in the preheated oven for about 15 minutes.