1. Rinse the chicken pieces and pat them dry. 2. Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside. 3. Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate. 4. Add the onions and sauté for 2-3 minutes. 5. Add the garlic and mushrooms and sauté for another 3-4 minutes, or until the mushrooms are wilted and cooked through. 6. Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste. 7. Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender. 8. Adjust seasoning to taste and serve with polenta or roasted potatoes. 9. *Variations. 10. Coniglio alla Cacciatora: use rabbit instead of chicken. 11. Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies. 12. Use boneless, skinless chicken breast for a lower fat version. ---------------------------------------------------------------------------
Nutrition
Ingredients
