Mom's Chicken Cacciatore

8 5-7 ounce boneless chicken pieces
1 teaspoon salt and pepper
1 1/2 teaspoon of olive oil
1 medium onion (chopped)
3 Portobello mushrooms caps  (sliced and cubed)
4 minced garlic cloves
1 1/2 tablespoons of flour
 1 1/2 cups red wine
1 (28 ounce) can of diced tomatoes
1 large red bell pepper
1/2 cup chicken broth
1 1/2 teaspoons of oregano

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Cover chicken pieces in the flour to coat lightly.

In a large saute pan, heat the oil over a medium heat, add the chicken  to the pan and saute until golden, for about 8 minutes on each side. 

If the chicken does not all fit in the pan, saute in batches. Once chicken is saute set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 8 minutes. Season with salt and pepper (optional).

Add the wine and mushrooms and simmer until wine is reduced by half, about 4 minutes, add the tomatoes with juice, chicken broth, and oregano. 

Add the  chicken to the pan and coat in the sauce, bring to a simmer. Continue simmering over medium-low heat until the chicken is cooked  about 35-40 minutes.

Alternative to simmering at on stove top would be adding the Cacciatore sauce to a slow cooker and then adding the chicken and simmering in slow cooker. (The chicken should still be sauted until golden).

Copyright@ Maria A. Piccirillo