New Chicken Cacciatore

By carvalhohm2

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts halves
• 1 pound skinless chicken thighs
• 2 tablespoons olive oil
• 3/4 cup picante sauce
• 1 can (8 ounces) tomato sauce
• 1/4 cup dry red wine
• 8 ounces (1/2 pound) mushrooms, sliced
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 green bell pepper, cut into short, thin strips

Details

Servings 3
Adapted from mrfood.com

Preparation

Step 1

In a large shallow pan, combine the flour, salt, and black pepper. Coat the chicken in the flour mixture. Heat the oil in a large, deep skillet or Dutch oven. Cook the chicken for about 8 minutes, or until chicken is lightly browned on both sides; drain.

Add the remaining ingredients, except the green pepper strips; cover and simmer for about 20 minutes. Stir in the pepper strips and simmer, uncovered, for about 10 minutes more, or until the chicken is fork-tender, no pink remains, and the liquid has thickened.

Serve with the sauce from the pan.

Notes:
You can use chicken breasts and thighs, as indicated above, or 2 pounds of either part by itself.