CHICKEN CACCIATORE OR ITALIAN HUNTER'S STEW

INGREDIENTS:Yields 4 cups

•  4 boneless skinless chicken breasts 
•  2 boneless skinless chicken thighs
•  2 boneless chicken thighs,  skin on	
•  ½ cup all-purpose flour
•  Kosher salt, to taste	
•  Fresh ground black pepper, to taste
•  cayenne pepper,  to taste for heat
•  ¼ cup olive oil	
•  1 medium onion, sliced thinly
•  2	cloves garlic,  minced
•  1	large bell pepper,  sliced thinly
•  1	28 oz. can Italian plum tomatoes, crushed
•  ¼	teaspoon	dried basil	
•  ¼	teaspoon oregano	
•  ¼	teaspoon	rosemary
•  1 - 2 cups Crimini or Shitake mushrooms,  sliced
•  ¼ cup whole pitted Italian green olives. 
•  1 cup white wine,  The good stuff,  not a cooking wine please.
DIRECTIONS:

1.     Season flour with salt, pepper, and cayenne. Dredge chicken in seasoned flour to coat.

2.     In a Dutch oven or similar heavy kettle, saute onions, garlic, and bell pepper in olive oil until limp.
        Remove from pan. 

3.	 Brown chicken in same olive oil.

4.      Add cooked onion mixture and remaining ingredients to kettle. 

5.      Simmer over medium low heat until chicken is cooked through, 30-40 minutes.

6.      Serve**

**COOKS NOTE** 
Serving Ideas:	Over buttered paparadelle noodles, garnished with sliced Italian green olives. Serve with plenty of crusty Italian bread like as Pugliese or an Asiago.