Italian Hunter's Chicken (Pollo Alla Cacciatora)

3 lb chicken pieces

Salt and pepper

1/4 cup butter

1 onion, chopped

2 cloves garlic, chopped

2 bell peppers, chopped

5 oz mushrooms, quartered

1 tbsp all-purpose flour

4 large tomatoes, peeled and chopped

1 cup white wine

1 tbsp white wine vinegar

2 tbsp tomato paste

1/2 cup black olives

1/2 cup capers

1/2 cup fresh parsley, chopped

Season the chicken pieces with salt and pepper. In a large Dutch oven, melt the butter. Brown the chicken on both sides. Set aside. Add the onion and garlic to the drippings, cook for 3 minutes, until onion is soft. Add the bell peppers and mushrooms, cook for 3 minute. Add the flour and cook for 1 minute, stirring constantly. Stir in the tomatoes, wine, vinegar, tomato paste, olives and capers. season wits salt and pepper. Return the chicken to the Dutch oven. Stir a little, to make sure it is covered with the tomato mixture. Simmer, covered, for 1 hour. Add parsley and let stand for 10 minutes. Serve with pasta.

Adapted from THE 1000 BEST RECIPES by Bay Books