• Chicken (I used 2 thighs and drumsticks which I skinned)
• 1/3 cup flour (optional)
• 2 tbsp olive oil
• 1 small onion, chopped
• 1 bell pepper, chopped (I used half a red and half a green)
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/4 cup white wine
• 1 can diced tomatoes
• 1/4 cup chicken broth
• 1 tsp. dried oregano
• 1/8 tsp. red pepper flakes
• salt and pepper
• fresh basil

1. Sprinkle chicken pieces with salt and pepper.
2. If desired, dredge in flour. Heat olive oil in saucier.
3. Add chicken pieces and brown on all sides. Remove from pot.
4. Add onions, pepper, and mushrooms to saucier. Cook about 4 minutes before adding garlic.
5. Cook an additional minute.
6. Stir in wine.
7. Scrape up browned bits and allow liquid to reduce by about half.
8. Add diced tomatoes, chicken broth, oregano, red pepper flakes, salt and pepper.
9. Bring to a simmer.
10. Return chicken pieces to the pan.
11. Simmer until chicken is cooked through, about 20 minutes (depending on what cut of chicken you are using).
12. Top with fresh basil and grated cheese.
13. We had this over whole wheat spaghetti.

At one point, I found myself with about 30 chicken drumsticks and some thighs in the freezer, before we were moving. I had to find a lot of ways to use them up and this is one of my favorites.