Pollo Alla Cacciatora (Italian Hunter-Style Chicken)

• 2 lbs chicken, cut into serving pieces
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 -3 garlic cloves, minced
• 2 cups porcini mushrooms (optional) or 2 cups other mushrooms, chopped (optional)
• 1 cup white wine or 1 cup red wine
• 1 cup tomatoes, chopped
• 2 cups water or 2 cups chicken stock
• 1/4 cup parsley, chopped
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon thyme
• salt and pepper

1. Rinse the chicken pieces and pat them dry.
2. Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.
3. Heat the olive oil in a large saute pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate.
4. Add the onions and saute for 2-3 minutes.
5. Add the garlic and mushrooms and saute for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
6. Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste.
7. Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
8. Adjust seasoning to taste and serve with polenta or roasted potatoes.
9. *Variations.
10. Coniglio alla Cacciatora: use rabbit instead of chicken.
11. Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies.
12. Use boneless, skinless chicken breast for a lower fat version.

chicken, flour, salt, pepper, olive oil, onion, garlic, porcini mushrooms, white wine, tomatoes, water, parsley, fresh rosemary, thyme, salt

Taken from www.food.com/recipe/pollo-alla-cacciatora-italian-hunter-style-chicken-455954 (may not work)