6-8 chicken pieces, your choice – boneless or bone-in, skinless or skin-on
Salt
Pepper
½ cup flour
4 tablespoons olive oil
2 tablespoons butter
1 onion, thickly sliced
3-4 bell peppers, any color, thickly sliced (seeds removed)
4-5 garlic cloves, diced
1 ½ cups sliced mushrooms, fresh or canned, optional
½ teaspoon ground thyme
¼ teaspoon turmeric
½ teaspoon salt
Pinch red pepper flakes, optional
¾ cup white wine or broth or water
1 x 28-ounce can diced or crushed tomatoes with juice
Fresh parsley & grated Parmesan for serving
Heat oven to 375 degrees. Salt and pepper chicken pieces. Dredge lightly in flour. Heat oil and butter on medium-high in heavy, oven-proof skillet or pot. Brown chicken on both sides (in batches if necessary so as not to crowd in pan).
Adjust heat as necessary. Set browned chicken aside. Add fresh veggies to same pot on medium heat and stir a few times. Add spices to pot, stir again. Add wine to pot and heat til bubbling. Stir in canned tomatoes then add chicken
pieces into pot. Cover pot and place in oven for 45 minutes.
Remove lid and cook another 15 minutes.
Serves 4-6
*This dish can be served by itself or with pasta, rice or polenta.
