Chicken Cacciatore - cooking recipe

Ingredients

1/4 c. olive oil
1 chicken, cut into 8 pieces
2 medium onions, thinly sliced into rings
1 1/4 c. button mushrooms, thinly sliced
1 small green bell pepper, thinly sliced
1/4 c. tomato paste
3/4 c. dry white wine
1 (16 oz.) canned plum tomatoes
1/2 tsp. dried rosemary
1/2 tsp. dried oregano

Preparation

Heat the olive oil in a large skillet, season the chicken with salt and pepper, then fry, skin-side down for 5 minutes or until lightly browned.
Turn and brown other side.
Set chicken aside.
Add onions to pan and cook for 5 minutes.
Add garlic, mushrooms and peppers.
Cook another 3 - 4 minutes or until onions are golden.
Mix in tomatoes paste and cook 1 - 2 minutes, add wine.
Bring to a boil, stirring constantly, add the tomatoes, breaking them down with a wooden spoon.
Sprinkle in the rosemary and oregano and return chicken to the pan.
Season with salt and pepper, cover and simmer 20 minutes, stirring occasionally.
Check chicken to see if tender - if not cook another 10 minutes. Transfer with a slotted spoon to serving plate.
If sauce is to liquidly boil uncovered for 5 minutes.
Season to taste.
Pour over chicken.
Serve immediately.