By: MaryAnn Dwyer

Ingredients

• 3 lb. mix of chicken thighs and legs, I use parts with skin on
• 1/3 cup all-purpose flour
• 2 tsp. kosher salt divided
• 3/4 tsp. ground black pepper divided
• 1/4 cup olive oil
• 1 large green pepper julienned and cut into 2 inch pieces
• 1 large yellow onion sliced and quartered
• 8 oz. fresh mushrooms sliced
• 4 cloves garlic minced
• 1 28 oz. canned or homemade tomato sauce
• 1/3 cup water
• 1 1/2 tsp. oregano
• 1/2 tsp. thyme

Instructions

1. Rinse chicken pieces and pat dry with paper towels.
2. In shallow bowl combine flour, 1 tsp. salt and 1/2 tsp. pepper
3. Dredge chicken pieces in flour mixture.
4. Heat olive oil in large skillet. Brown chicken on both sides for about 20 minutes.
5. Remove chicken from skillet and place on paper towel lined plate.
6. Drain excess fat from skillet. Return chicken to skillet.
7. Add green pepper, onion and mushrooms.
8. Mix together garlic, tomato sauce, water, oregano and thyme. Pour over chicken and vegetables.
9. Cover and simmer on medium-low for 45 minutes until chicken is tender and no longer pink inside, stirring occasionally to prevent sticking.

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