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1
Rinse the chicken pieces and pat them dry.
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2
Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.
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3
Heat the olive oil in a large saute pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate.
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4
Add the onions and saute for 2-3 minutes.
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5
Add the garlic and mushrooms and saute for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
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6
Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste.
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7
Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
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8
Adjust seasoning to taste and serve with polenta or roasted potatoes.
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9
*Variations.
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10
Coniglio alla Cacciatora: use rabbit instead of chicken.
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11
Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies.
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12
Use boneless, skinless chicken breast for a lower fat version.
