Keith Young's Chicken Cacciatore

Directions

1. 1
   Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess.
2. 2
   Heat the oil in a large saucepot over medium-high heat.
3. 3
   Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
4. 4
   Add the garlic to the pan and cook until it turns golden brown.
5. 5
   Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid.
6. 6
   Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
7. 7
   Add the wine and let reduce for about 1 minute.
8. 8
   Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
9. 9
   This dish goes well with any pasta or rice and tastes even better the following day.