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1
preheat oven to 400 & put 10 x 6 casserole dish inside to heat.
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2
chop onion, garlic and jalepeno.
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3
slice mushrooms and carrots.
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4
set out remaining ingredients.
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5
combine flour, cayenne, 1/4 tsp sea salt & black pepper in a large ziploc bag.
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6
add chicken & shake to coat.
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7
reserve remaining flour mixture for later use.
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8
heat olive oil a large skillet on med-high heat (or pam spray) & brown chicken for 5 minutes each side & add to casserole dish in the oven.
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9
if your skillet isnt large enough you can do this step in batches & just add 1st batch to casserole dish in oven, a little more oil to the skillet and do the next batch & then add to casserole dish.
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10
add onion, garlic & jalepeno to the skillet & saute for 3-5 minutes scraping up any brown bits.
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11
(add extra oo first, if necessary).
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12
add mushrooms, carrots, basil a pinch of salt and cook for 5 more minutes.
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13
sprinkle in about 2 tbs of the reserved flour mixture & cook for 2 minutes then add chicken broth, red wine vinegar & cook until bubbly.
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14
pour over chicken in casserole dish & cook in the oven for 25-30 minutes or until juices run clear.
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15
during the last 10 minutes add the peas to warm.
