3Peppersdiced (red, yellow, or green or combination)
1large Oniondiced
4clovesGarlicchopped
2Tbsp.Flour
1tsp.Salt
1tsp.Pepper
1TbspBasil Pasteor fresh or dried basil
1Tbsp.Oregano
1TbspSugar
4Tbsp.Capers
3/4cupWhite Wine
1 1/2cupChicken Stock
28oz.Crushed Tomatoescanned
1 15oz.Diced Tomatoescanned
8oz.Mushrooms
1/2cupGreen Salad Olivesmanzanilla olives
Instructions
Heat oil in a large and deep skillet over high heat and brown the chicken pieces on each side. Once browned, remove from the ban and cook the bacon in the oil and chicken drippings.
Once browned and crisp, remove from the pan and saute the onion, peppers, and garlic adding more oil if necessary.
When the onions start to turn golden, add in the flour and stir together to coat.
Cook together for just about a minute then add wine, crushed tomatoes, diced tomatoes, chicken stock and capers.
Bring to a boil and season with salt, pepper, basil paste or fresh basil, oregano, and sugar.
Add the chicken and bacon back to the pan, cover and allow to simmer over medium low heat for about 25 minutes.
Add mushrooms and green olives to dish, cover, and cook for 10-15 minutes more until the chicken is cooked through.
Plate the chicken on a larger platter and pour the sauce overtop.
Serve over a bed of pasta or with a great risotto and a loaf of crusty bread!