1. In a large skillet or Dutch oven, season chicken with seasoning salt pepper and garlic powder (can use regular salt). 2. Brown the chicken in oil on medium heat (about 3 minutes on both sides) remove to a plate and set aside. 3. In the same skillet, saute onion, bell pepper, celery, fresh garlic, dried basil, dried oregano and mushrooms until soft, about 5 minutes (add in crushed hot pepper flakes, if using). 4. Add in the tomato paste and stir for about 1 minute. 5. Add in the stewed tomatoes and wine (if using) stir until combined. 6. Season with more salt and pepper if desired; cover and simmer tomato mixture for for about 20-25 minutes. 7. Add in the browned chicken back to the skillet, cover and simmer for another 40-45 minutes, or until the chicken is cooked and juices run clear. 8. *NOTE* You might want to add in a couple of teaspoons of sugar if you think that the tomato sauce is too "acidy". ---------------------------------------------------------------------------
Nutrition
Ingredients
