Kittencal's Chicken Cacciatore
"Coating in flour then browning firstly will insure your chicken will be moist and tender and also add extra flavor to this dish, you will need a large skillet for this or you may use a pot, I use my wide 5-quart chicken fryer skillet --- if you are not an olive-lover you may omit, they really do add flavor to this dish, but do not use black olives --- adjust the chili flakes to suit heat level, using good-quality canned Italian diced tomatoes will only improve the flavor of this dish also for the best flavor I would strongly suggest to use only skin-on bone-in chicken for this --- made as stated this make a delicious restaurant-quality dish paired with cooked pasta and sprinkled with freshly grated Parmesan cheese on top...."
INGREDIENTS
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8 bone-in chicken thighs (can reduce if desired)
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1/2 cup all-purpose flour
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1 teaspoon garlic powder
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6 tablespoons olive oil
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1/2 lb fresh mushrooms, sliced (or use a 10-ounce can sliced mushrooms, drained)
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1 medium onion, chopped
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1 medium green bell pepper, seeded and chopped
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2 tablespoons fresh minced garlic
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1/4-1/2 teaspoon crushed red pepper flakes
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1 teaspoon dried oregano
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1 teaspoon dried basil
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3 tablespoons tomato paste (1/2 small can)
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1 (28 ounce) can diced tomatoes, undrained
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3/4 cup chicken broth
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1/3 cup dry white wine
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1/3-1/2 cup sliced green olives (you may omit if desired, I suggest to add them in)
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1 teaspoon seasoning salt (or use white salt, or to taste)
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fresh ground black pepper
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1 large bay leaf (to taste)
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