Chicken Cacciatore

1. Season chicken with salt and pepper, dredge in flour shake off any excess.

MIn a heavy-bottomed dutch oved, heat olive oil on medium heat, brown the chicken. When the chicken is golden, remove from the skillet and set aside.

Saute the onion, add the carrot and mushrooms, and cook together until the onion is soft and translucent (3-4 minutes). Then add the bell peppers, garlic, and the herbs and cook for 3 more minutes.

Add the red wine, and deglaze the pan by scraping off any bits stuck to the bottom of the pan. Allow the wine to reduce (about 2 minutes), then add the tomato paste and diced tomatoes. Add the olives, then season with salt and pepper, and add crushed red pepper flakes if using.

Return the chicken to the skillet, cover with the lid, and reduce the heat to low. Cook for 50 minutes while stirring every 15 minutes, or until the chicken has cooked through.

Have a taste and adjust seasonings to your preference. Serve hot with bread, pasta, rice, or mashed potatoes.