Chicken Cacciatore

• 2 chicken breasts
• 4 chicken thighs, bone in
• 2 teaspoons Salt, or to taste
• 1 teaspoon pepper, or to taste
• 2 tablespoons olive oil, plus more if needed
• 1/2 cup flour
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 6 cloves garlic, crushed
• 10 fresh mushrooms, quartered
• 1 (28 ounce) can tomatoes, drained and coarsely chopped
• 1/2 cup dry white wine
• 1 1/2 teaspoons dried oregano
• Parmesan cheese, to taste
• 1/4 cup Fresh basil leaves, coarsely chopped

Instructions

1. 1

   In a medium-sized bowl, mix salt, pepper and flour together.

2. 2

   Wash chicken and remove excess skin. Dredge in flour mixture and shake off excess.

3. 3

   Heat oil is a large non-stick skillet over medium-high heat.

4. 4

   Add chicken and brown on all sides.

5. 5

   Remove from the pan and drain on paper towels.

6. 6

   To the same skillet add the onion and garlic and stir until onion is soft, but not browned. Next, add red pepper and mushrooms; cook, stirring occasionally until softened.

7. 7

   Add tomatoes, white wine and oregano and cook until alcohol has burned off; 3-5 minutes.

8. 8

   Return chicken to skillet, cover and simmer on low for one hour.