Ingredients:
1 1/2 cups flour ( for coating)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 chicken, cut into pieces
1 1/2 tablespoons olive oil
1 small onions, chopped
2 cloves garlic, minced
1 small green bell peppers, chopped
1 (14 1/2 ounce) cans diced tomatoes
1/4 teaspoon dried oregano
1/4 cup red wine
1 1/2 cups fresh cremini mushrooms, quartered
salt and pepper
Directions:
Combine the flour, salt and pepper in a plastic bag and shake chicken pieces in flour mixture until coated.
Heat oil in a large skillet and brown chicken pieces on both sides.
Remove from skillet and add onion, garlic and bell pepper to the skillet.
Saute until the onion is golden, even a little browned.
Return the chicken to the skillet and add the tomatoes, oregano and red wine.
Cover and simmer for 30 minutes over medium low heat, or until sauce thickens.
Add mushrooms, salt and pepper to taste.
Simmer for 10 more minutes (can simmer longer if you have the time and want a thicker sauce).
Serve over spaghetti or bucatini.
Servings: 6
Time preparation: 25 min.
Time total: 85 min.