Chicken Cacciatore

Ingredients

2 medium onions sliced
2 cloves of garlic minced
2 tbs cooking oil. I use canola.
2 to 4 boneless skinless chicken breasts
1 16 oz can of diced tomoatoes
1 8 oz can of tomato sauce
2 green red or yellow bell peppers julienned
8 ounces of fresh mushrooms
1/4 c white wine.

Herbs
2 bay leaves
2 tsp dried oregano or basil crushed. I smash mine in a mortar and pestle
1/2 tsp dried rosemary crushed

Season the chicken with salt and pepper. For a cooking vessel I use an enameled cast iron dutch oven. That way it is a one pot meal. Set your heat to medium, add some oil, when the temp is up add the onions and sweat them for a few minutes then add the garlic. When they are soft remove them and set aside. Add more cooking oil and brown the chicken breasts on all sides. Now return the onion to the pan. Add the rest of the ingredient except the win. Cover and simmer 30 minutes.

Add the wine and cook uncovered for 15 minutes or until the chicken is tender. Taste for salt and pepper. Skim off any fat that accumulates, remove the bay leaves and serve. The chicken goes well with pasta or rice.