Chicken Cacciatore

all-purpose flour for coating, seasoned with salt & pepper to taste
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 cup red wine
2 cups fresh mushrooms, sliced
salt and pepper to taste

Put the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.

Add the onion, garlic and bell pepper to the skillet and saute until the onion is soft. Return the chicken to the skillet and add the tomatoes, oregano, mushrooms and wine. Cover and simmer for 30 - 40 minutes over medium low heat.Adjust the seasoning.

Makes 6 servings.

Notes:

This Italian mainstay is best served with long pasta like spaghetti or linguine fine.