My Italian daughter-in-law says her mother makes a chicken cacciatore that is very similar to this recipe she found online.
Classic Chicken Cacciatore
Ingredients:
8 skinless chicken thighs
salt to taste
black pepper to taste
1/4 cup all-purpose flour
2 Tablespoons Vegetable Oil
1 cup finely chopped onion
2 cups sliced white mushrooms
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1/2 cup dry white wine
1 28-oz. can crushed tomatoes
1 teaspoon dried oregano
Instructions:
Heat the vegetable oil in a soup pot or dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper. Dredge them in flour. Brown the chicken in batches. Transfer the thighs to a platter.
Lower the heat to medium. Add the onions to the pot and cook, stirring, for one minute. Add the mushrooms and peppers and cook for one more minute.
Return the chicken to the pot and pour in the wine. Cook until the wine has almost completely evaporated.
Add the tomatoes and oregano, season lightly with slat and pepper. Bring to a boil. Stir once, turn the heat to low, cover and cook for 40 minutes, stirring occasionally.
Serve the chicken cacciatore in warm bowls over pasta or rice.