Chicken Cacciatore

1 boiler/fryer, cut into 8 pieces (about 3-4 pounds)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 celery stalk, chopped
4 oz. mushrooms, chopped
1/2 cup dry white wine
1 (14 oz) can chopped tomatoes
1/2 cup chicken broth
1 teaspoon dried oregano
1/4 cup fresh chopped parsley
salt and pepper
pinch of red pepper flakes

Rinse the chicken pieces, and then pat dry.

Heat the oil in a large skillet over medium heat, and brown the chicken pieces well on both sides. Remove the chicken pieces to a plate.

Add the mushrooms, onions and celery to the pan drippings, and saute until soft, about 5 minutes. Add the garlic, and cook another minute or two.

Add the chicken back into the skillet, and add the white wine. Cook on medium heat until it has almost completely evaporated.

Add in the chopped tomatoes, broth and seasonings. Simmer, covered for about 30 minutes.

If the sauce has not thickened, remove the chicken pieces from the pan, and bring the sauce mixture to a boil. Cook a few minutes until it has reduced and thickened. Serve hot!

Variation: You may add some small tasty black olives to the chicken and sauce mixture in the last minute or two of cooking.

Servings: 4