Everyone's Favorite Chicken Cacciatore
|All purpose flour||3 Tablespoon|
|Skinless chicken thighs||2 Pound|
|Olive oil||2 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Sliced mushrooms||3 Cup (48 tbs)|
|White wine/Chicken stock||1⁄2 Cup (8 tbs)|
|Canned tomatoes||19 Ounce, chopped (1 Can, 540 Milliliter)|
|Chopped sun-dried tomatoes||1⁄3 Cup (5.33 tbs)|
|Chopped fresh basil/Parsley||1⁄4 Cup (4 tbs)|
1. In a heavy plastic bag, shake together flour, salt and pepper. In batches, toss chicken to coat, shaking off excess.
2. In a large Dutch oven, heat half the oil over medium-high heat. Brown chicken on all sides. Remove to a plate. Add remaining oil; cook onion, garlic and mushrooms, stirring, for 5 minutes or until softened.
3. Add wine; return chicken and any juices to pan along with canned and sun-dried tomatoes. Bring to a boil; reduce heat, cover and simmer for 35 minutes or until chicken is tender. Stir in basil; season with salt and pepper to taste.