Ingredients

  • 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

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a medium-sized bowl, mix salt, pepper and flour together.
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Step 2

  • Wash chicken and remove excess skin. Dredge in flour mixture and shake off excess.
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Step 3

  • Heat oil is a large non-stick skillet over medium-high heat.
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Step 4

  • Add chicken and brown on all sides.
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Step 5

  • Remove from the pan and drain on paper towels.
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Step 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.
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Step 7

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

Step 8

  • Return chicken to skillet, cover and simmer on low for one hour.
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  • Length: 60 minutes