Chicken Cacciatore Madre

• 1/4 cup olive oil
• 6 each chicken, whole legs with thighs attached and breast halves
• 1 1/4 cups flour, all-purpose
• 1 teaspoon paprika
• 1 x salt
• 1 x black pepper
• 1/2 cup onions thinly sliced
• 2 medium garlic cloves minced
• 23 cup marsala wine dry
• 1 each green bell peppers cut into julienne strips
• 2 each carrots thinly sliced
• 1 each celery stalks thinly sliced
• 1 cup italian plum (roma) tomatoes canned, crushed
• 1 teaspoon basil dried
• 1 teaspoon thyme dried
• 1 teaspoon oregano dried

1. Heat oil in heavy large skillet.
2. Coat chicken with flour seasoned with paprika, salt and pepper, shaking off excess.
3. Brown chicken on all sides over moderate heat, being careful not to crowd skillet.
4. Remove and set aside.
5. In the same skillet saute onion and garlic 3 minutes.
6. Turn heat to high and add wine, scraping up browned bits from bottom of skillet.
7. Add chicken, vegetables and herbs.
8. Cook 5 to 7 minutes.
9. Cover and simmer until tender, about 30 minutes.
10. Add herbs.
11. Adjust seasoning to taste.

olive oil, chicken, flour, paprika, salt, black pepper, onions, garlic, marsala wine, green bell peppers, carrots, celery stalks, italian plum, basil, thyme, oregano

Taken from recipeland.com/recipe/v/chicken-cacciatore-madre-33130 (may not work)