Chicken Cacciatore

Mix the flour, granulated garlic, dry oregano, thyme, salt and pepper in a gallon zip lock bag then shake to mix,. Add the chicken and shake to coat

After coating well with seasoned flour, shake off excess flour

Note...Depending on pan size more oil may be needed) You are trying to brown not cook the chicken. It is important not to have the oil to hot.

Heat oil; in a large sauce pan or Dutch oven and brown the chicken on all sides. Take out and set aside.

If after browning the chicken if the bottom of the pan looks burned or seems to dark clean the pan and add 2 ounces of oil for the next step

In the same pan Add garlic, onions, sauté in pot for 2 minutes Add mushrooms, sauté in pot for 2 minutes Add red and green bell peppers sauté in pot for 1 minutes Add the tomatoes and sauté in pot for 1 minutes

Add remaining ingredients simmer for 5 minutes then add the browned chicken back into the pot and simmer 25-30 minutes covered lightly stirring as not to burn. Season to taste with salt and pepper.

Serve over the pasta type of your choosing.

Garnish with chopped parsley

We are at a School so no wine was used in the making of this dish. You could add 4 ounces of red wine and take out four ounces of chicken stock. Taste great either way:)