Chicken Cacciatore

Serves: 6-8
Total Time: About 1 & 1/2 hours

Ingredients
3/4 cups all-purpose flour
freshly ground black pepper
non-stick cooking spray
3 lbs of chicken legs
6 cloves of garlic, halved
10 oz. sliced white mushrooms
1 large onion, cut into 1/2 inch slices
2 green bell peppers, cut into 1/2 inch slices
2 red bell peppers, cit into 1/2 inch slices
1 cup dry white wine
2 Tbsp. tomato paste
1 can (28 oz.) crushed tomatoes with juices
1 tsp. crushed red pepper flakes
1 tsp. dried oregano
12 fresh basil leaves, chopped

Directions

Stir flour and pepper together in a shallow dish. Heat pot with non-stick spray. Toss chicken in flour to coat and cook until golden brown all over, about 5 minutes on each side. Put chicken on a plate when done. 

Reduce heat to medium , add garlic to pot and cook until golden brown. Add garlic to chicken plate.

Raise heat to medium-high and cook mushrooms for 5 minutes. Add onion and peppers and cook until soft, about 7 minutes.

Add the wine and simmer until reduced by half. Stir in tomato paste, then tomatoes, red pepper flakes, and oregano. 

Return chicken and garlic to pot. Cover and simmer for 15 minutes.

 Uncover and simmer until chicken is cooked through, about 15 minutes. Stir in fresh basil just before serving.

Adapted from: Bobby Flay's Throwdown (Keith Young's Recipe)