Chicken Cacciatore

This is another classic italian chicken dish, it's very easy to make, so it's great for nights when you need a simple dinner, but it stands up with BIG flavor. This is how I do it.

8-10 pieces of chicken ( i use thighs, drumsticks, breast with bone in)

3-4 T. olive oil

1 can crushed tomatoes

4-5 cloves garlic, crushed

1/4 cup chopped onion

1 green pepper, sliced

2 cups mushrooms, sliced

1 tsp. dried oregano

1 T. fresh parsely, chopped

1 T. hot red pepper flakes

1 glass wine, white or red (whichever I have open)

salt/pepper

flour for dredging

Dredge chicken pieces in flour until lightly coated. Heat olive oil in a deep sided frying pan and fry chicken pieces until golden brown on all sides. Add the onions, pepper, mushroom and garlic and saute until slightly softened. Add parsely, oregano, red pepper flakes, salt and pepper. Add the wine and scrape up all the brown bits on the bottom of the pan. Add the tomatoes, simmer for about 1/2 hour to 1 hour until sauce is thickened and chicken is fall off the bone tender. If sauce becomes to thick while simmering, add a little water to thin out. Also, I am a huge fan of using fresh mushrooms as opposed to canned, however, canned straw mushrooms will work great in this dish, if you are unable to get fresh ones.