Chicken Cacciatore

Directions

1. 1
   In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper.
2. 2
   Sprinkle the chicken pieces with 1 teaspoon each salt and pepper. Working in batches, dredge the chicken pieces in the flour mixture, turn to coat and shake off the excess flour.
3. 3
   Heat the oil in a large heavy-bottomed saute pan or Dutch-oven over medium heat. Start browning the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side.
4. 4
   Remove and transfer the chicken to a plate.
5. 5
   In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender.
6. 6
   Add the wine and simmer until reduced by half.
7. 7
   Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce.
8. 8
   Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender.
9. 9
   Serve the chicken cacciatore with crusty Italian bread, over pasta, or over polenta and garnish with fresh basil.