1. Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet). 2. In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess). 3. Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside. 4. Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet. 5. Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes. 6. Add in tomato paste; cook stirring constantly for 2 minutes. 7. Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil. 8. Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors). 9. Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce). 10. Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking. 11. Season sauce with more salt if desired and black pepper about halfway through cooking. 12. Serve with cooked pasta. ---------------------------------------------------------------------------
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