Chicken Cacciatore

Ingredients

• 3 1/2 to 4 lb bone-in chicken pieces (cut-up whole chicken or thighs and breasts)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup all-purpose flour, for dredging
• 2 Tbs olive oil
• 1 large onion, chopped
• 1 large green or red bell pepper, chopped
• 8 oz white mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (28-oz) can diced tomatoes, with juice
• 1 tsp dried oregano
• 1/4 cup fresh basil, chopped

Before you start

• Pat the chicken dry.
• Set out a large, deep skillet with a lid.

Directions

1. Season and dredge: bone-in chicken pieces (cut-up whole chicken or thighs and breasts), salt, ground black pepper, all-purpose flour.
2. Brown in hot oil, about 5 min per side, set aside: step 1, olive oil.
3. Sauté in same pan until soft, 5 to 7 min: onion, green or red bell pepper, white mushrooms.
4. Stir in, cook 30 sec: step 3, garlic.
5. Add, simmer 2 min, scraping up browned bits: step 4, dry white wine.
6. Stir in: step 5, diced tomatoes, dried oregano.
7. Nestle in chicken, cover, simmer 30 to 40 min to 165°F: step 6, step 2.
8. Sprinkle over and serve: step 7, fresh basil.