1 large onion
1 large green pepper
1 large red or yellow pepper
3/4 lb crimini (brown) mushrooms
2 cloves garlic, minced
3 tbsps canola oil
4 lbs chicken pieces, skin removed
salt and pepper
1 1/2 tsps EACH dried oregano and basil
1/4 tsp red chili flakes
1/8 tsp ground cumin
1 1/2 cups red wine
1 can diced tomatoes (28 oz/796 mL)
3/4 cup pitted black olives
10-15 cherry tomatoes, halved
Slice onion and peppers into thick slices. Cut mushrooms into quarters.
Heat oil in a large skillet. Season chicken with salt and pepper and brown on both sides (about 5 minutes per side). Remove chicken to a platter. Add onion, peppers, mushrooms and garlic to skillet and cook until onions start to soften.
Add oregano, basil, chili flakes, cumin and wine. Increase the heat and boil until liquid is reduced by half. Put chicken back in the skillet and add canned tomatoes and olives. Simmer, partially covered, for 30-40 minutes or until chicken is cooked through. Stir in cherry tomatoes and continue cooking just until cherry tomatoes are warm.
Tip: Remove chicken skin by grabbing the skin with a piece of paper towel and pulling.