Senora Dilanda's Hunter's Chicken (Cacciatore)

• 1 whole chicken, cut into large pieces
• 14 cup flour
• 4 tablespoons olive oil
• 2 red onions, sliced
• 4 garlic cloves, chopped
• 6 canned tomatoes, chopped
• 1 tablespoon tomato paste
• 1 glass red wine
• 1 chicken stock cube
• 1 tablespoon mixed herbs
• 2 teaspoons capers
• 12 olives
• 6 mushrooms, quartered
• 1 large courgette, sliced
• ground black pepper
• salt

1. Put the chicken pieces in a plastic bag with the flour and shake well to coat the meat.
2. Heat the oil in a large pot and fry the chicken till just golden all over, remove and set aside.
3. In the same pot fry the onions and garlic for 3 minutes.
4. Add the tomatoes, finely chopped, along with the tomato paste and the wine.
5. Crumble in the stock cube, and add the herbs, capers and olives.
6. Bring to a simmer.
7. Add the mushrooms, and stir.
8. Replace the chicken to the pot.
9. Place the courgette slices on the top of the chicken, do not stir the courgette in to the dish, it should steam not boil.
10. Reduce heat to low and cook till chicken is done.
11. If the sauce thickens too much add a small amount of wine or water to thin the sauce.
12. Season to taste.
13. Serve with crusty bread.

chicken, flour, olive oil, red onions, garlic, tomatoes, tomato paste, glass red wine, chicken, mixed herbs, capers, olives, mushrooms, courgette, ground black pepper, salt

Taken from www.food.com/recipe/senora-dilandas-hunters-chicken-cacciatore-324583 (may not work)