6-8 meaty chicken pieces (breasts, thighs, drumsticks)
1 medium yellow onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 cup fresh mushrooms, sliced
2 tbsp. olive oil
1 28 oz. can tomatoes, cut up
3/4 cup chicken broth
2 tsp. oregano
1/4 tsp. red pepper flakes
salt and pepper to taste
Skin chicken. Rinse and pat dry.
In a large skillet, cook chicken in hot oil about 15 minutes or until chicken is lightly browned.
Remove chicken to a platter.
Add more olive oil, if needed.
Saute onions and garlic.
Saute until onions are translucent.
Drain off fat.
Add tomatoes, crushed red pepper, oregano, salt and pepper.
(And, if you have a bottle of white wine open, add about a half cup)
Return the chicken to your pan.
Bring to a boil and then reduce the heat to a simmer.
Cover and cook for 30 minutes or until chicken is tender and no longer pink.
As chicken cooks prepare your pasta and salad.
I used Fettucini for this dish...
and served a green salad on the side.