• 3 to 4 pounds chicken parts, thighs and legs separated
• Salt and pepper
• 1/4 cup oil
• 1/2 pound mushrooms, sliced
• 1 medium green pepper, diced
• 1 teaspoon minced garlic
• 1 (15 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1 (28 oz.) can diced tomatoes
• 3/4 cup dry red wine
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 tablespoons all purpose flour

Preparation

1. Rinse chicken and pat dry with paper towels. Salt and pepper lightly.

2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan in a single layer. Cook until browned all over, about 5 minutes per side. Transfer chicken to a plate and keep warm.

3. Add mushrooms and green pepper to the Dutch oven and sauté until pepper is softened, about 3 minutes. Add garlic and sauté for an additional minute.

4. Return the chicken to the Dutch oven.

5. In a separate bowl, mix the tomato sauce, tomato paste, tomatoes, wine, basil and oregano. Add the flour and mix well. Add salt and pepper to taste.

6. Pour sauce mixture over chicken. Cover and simmer for about 45 minutes or until chicken is tender.

7. Serve with pasta and warm Italian bread.