Chicken Cacciatore

Ingredients:

1 Boiler/Fryer, Cut Into 8 Pieces (About 3-4 Pounds)
2 Tablespoons Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Celery Stalk, Chopped
4 oz. Mushrooms, Chopped
1 Red Sweet Pepper, Chopped
1/2 Cup Dry White Wine
1 (14 oz) Can Chopped Tomatoes
1/2 Cup Chicken Broth
1 Teaspoon Dried Oregano
1/4 Cup Fresh Chopped Parsley
Salt & Pepper
Pinch Of Red Pepper Flakes
Optional But Encouraged:
1 Cup Pitted Flavorful Olives

Directions:

Rinse the chicken pieces, and then pat dry.
Heat the oil in a large pot over medium heat, and brown the chicken pieces well on both sides.
Remove the chicken pieces to a plate.
Add the mushrooms, onions, peppers, and celery to the pan drippings, and sauté until soft, about 5 minutes.
Add the garlic, and cook another minute or two.
Add the chicken back into the skillet, and add the white wine.
Cook on medium heat until it has almost completely evaporated.
Add in the chopped tomatoes, broth and seasonings.
Simmer on low, covered for about 60 minutes.
If the sauce has not thickened, remove the chicken pieces from the pan, and bring the sauce mixture to a boil.
Add the olives, cook a few minutes until it has reduced and thickened.

Serve with pasta or rice.

Enjoy!