Chicken And Capers In Tomato Sauce - cooking recipe

Ingredients

1 whole chicken, cut into pieces (skin on or off)
3/4 cup flour
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper (can use more)
1/3 cup olive oil (more as needed)
1 lb button mushroom (use small mushrooms or larger ones, sliced)
2 medium green bell peppers, diced (or use one of each, green and red)
1 large onion, chopped
1 -2 tablespoon chopped fresh garlic
1 -2 teaspoon dried oregano
1 -2 teaspoon crushed red pepper flakes (or to taste)
1 1/2 cups marinara sauce (homemade or store-bought)
2/3 cup chicken broth
1/2 cup dry red wine or 1/2 cup marsala
3 -4 tablespoons capers

Preparation

Season the chicken pieces with seasoning salt (or regular salt) and pepper.
Place the flour in a heavy plastic bag; add in chicken pieces and coat completely with flour.
Heat oil in a large heavy skillet or Dutch oven over medium heat (I use my large electric frypan for this).
Add in the chicken pieces to the skillet and brown for about 4 minutes on each side.
Transfer to a plate.
Pour off some of the fat, and leave a little in the skillet.
Add in mushrooms, green bell peppers, chopped garlic, onion, crushed red pepper flakes and oregano; saute until onion is tender (about 10 minutes).
Add/mix in marinara sauce, chicken broth, wine and capers.
Return the chicken to the skillet, tossing the sauce over the chicken; bring sauce to a boil, reduce heat to medium low.
Cover skillet and simmer until chicken is tender (about 35 minutes, or more).
Using long tongs transfer the chicken to a large serving platter.
Boil the sauce until slightly thickened (about another 5 minutes).
Spoon the sauce over chicken.
Serve with grated Parmesan cheese.
Delicious!