Pollo Alla Cacciatora

• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 2 cups mushrooms, sliced (cremini, white button or portobello)
• 3 medium garlic cloves, minced
• 3 tablespoons olive oil
• 2 (14 1/2 ounce) cans stewed tomatoes
• 14 cup fresh oregano, chopped
• 2 teaspoons salt
• 12 teaspoon pepper
• 1 bay leaf
• 1 (3 lb) chicken, cut up
• 34 cup dry wine (red or white)

1. Heat olive oil over medium heat in a large skillet.
2. Brown chicken on all sides in hot oil, about 10 minutes.
3. Remove chicken and drain off excess grease, leaving a tablespoon or two.
4. Add chopped onion, green pepper, mushrooms, and minced garlic to hot skillet; saute until onion is tender.
5. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf.
6. Add chicken back to sauce and bring to a boil.
7. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender.
8. Discard bay leaf.
9. Serve with hot cooked spaghetti or other pasta.

onion, green bell pepper, mushrooms, garlic, olive oil, tomatoes, fresh oregano, salt, pepper, bay leaf, chicken, dry wine

Taken from www.food.com/recipe/pollo-alla-cacciatora-482489 (may not work)