Chicken and Capers in Tomato Sauce

• whole chicken↗1

  cut into pieces (skin on or off)

• flour↗3⁄4 cup
• seasoning salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon

  can use more

• olive oil↗1⁄3 cup

  more as needed

• button mushroom1 lb

  use small mushrooms or larger ones, sliced

• green bell peppers↗2

  medium, diced (or use one of each, green and red)

• large onion↗1

  chopped

• fresh garlic1 -2 tablespoon

  chopped

• dried oregano↗1 -2 teaspoon
• crushed red pepper flakes↗1 -2 teaspoon

  or to taste

• marinara sauce↗1 1⁄2 cups

  homemade or store-bought

• chicken broth↗2⁄3 cup
• dry red wine or marsala↗1⁄2 cup
• capers↗3 -4 tablespoons

Step-by-step instructions

1. 1

   Season the chicken pieces with seasoning salt (or regular salt) and pepper.

2. 2

   Place the flour in a heavy plastic bag; add in chicken pieces and coat completely with flour.

3. 3

   Heat oil in a large heavy skillet or Dutch oven over medium heat (I use my large electric frypan for this).

4. 4

   Add in the chicken pieces to the skillet and brown for about 4 minutes on each side.

5. 5

   Transfer to a plate.

6. 6

   Pour off some of the fat, and leave a little in the skillet.

7. 7

   Add in mushrooms, green bell peppers, chopped garlic, onion, crushed red pepper flakes and oregano; saute until onion is tender (about 10 minutes).

8. 8

   Add/mix in marinara sauce, chicken broth, wine and capers.

9. 9

   Return the chicken to the skillet, tossing the sauce over the chicken; bring sauce to a boil, reduce heat to medium low.

10. 10

    Cover skillet and simmer until chicken is tender (about 35 minutes, or more).

11. 11

    Using long tongs transfer the chicken to a large serving platter.

12. 12

    Boil the sauce until slightly thickened (about another 5 minutes).

13. 13

    Spoon the sauce over chicken.

14. 14

    Serve with grated Parmesan cheese.

15. 15

    Delicious!