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 Plates readers