Tomato Chicken Skillet

• 1 (3 lb) frying chickens, cut into pieces (skin on or off)
• salt and pepper
• 14 cup olive oil (less if desired, I use 1/4 cup) or 14 cup canola oil (less if desired, I use 1/4 cup)
• 1 cup chopped onion
• 4 -5 fresh minced garlic cloves
• 1 small green bell pepper, chopped
• 12 cup red wine or 12 cup hot water
• 1 (15 1/2 ounce) can tomato sauce (if desired, a larger can can be used for more sauce)
• 1 12 cups canned whole mushrooms

1. Pat the chicken pieces dry with a paper towel.
2. Coat the chicken all over with olive oil.
3. Season well with salt and pepper.
4. In a large heavy-bottomed fry pan, with 1/4 cup olive oil, (large enough to hold all the chicken and the sauce in), over medium-high heat, brown the chicken pieces until brown on both sides (do not burn the chicken, otherwise the sauce will have a bitter taste).
5. Remove the browned chicken pieces to a plate; keep warm.
6. Add in the chopped onions, green bell pepper and the garlic to the same skillet; saute for 3-4 minutes.
7. Add the chicken pieces back to the skillet.
8. Add in the wine (or water if using); cover and simmer for 10 minutes.
9. Add in the tomato sauce and the mushrooms, cover again; cook for another 20-30 minutes, or until the chicken is done (turn once during the last stage of cooking).
10. ***NOTE***If desired grated Parmesan cheese may be sprinkled over the chicken before serving.

frying chickens, salt, olive oil, onion, garlic, green bell pepper, red wine, tomato sauce, mushrooms

Taken from www.food.com/recipe/tomato-chicken-skillet-98155 (may not work)