Chicken Cacciatori

Although it sounds as though it should be complicated this is a very simple dish.  

• Chicken pieces (again I would choose thigh fillets but it is up to you)  You can cut it into small pieces or leave it whole, you can also leave the skin on.
• Onion
• Mushrooms
• 1 Tin of tomatoes
• Garlic
• paprika
• Oregano (or mixed herbs)
• Flour
• Oil & butter
• Salt & Pepper

Optional

• 1 Red pepper
• 1 Green pepper
• or 
• 1 large carrot

.

• Slice the pepper in half, scoop out the middle and discard, then slice the pepper into strips, cut the onion in half from root to the top, lay flat side down on a chopping board and slice, clean or peel the mushrooms and slice.  If using a carrot instead of peppers peel it,  cut in half and slice into matchsticks.  Peel & crush the garlic.
• Heat the oil in a pan and add the butter (this adds colour and helps to brown the meat)
• Place around 1 tablespoon of flour in a dish and season with salt and pepper.  Toss the meat in the flour then
• Place in the pan with the hot oil and cook until browned then turn and repeat on the other side.
• When all the meat is browned remove from the pan and set aside. 
• Take a little of the oil/butter mix out of the pan (DON'T tip it down the sink, you can use wadded kitchen paper to soak up some of the grease) then add the onions, garlic, mushrooms and whatever vegetables you are using, move them around in the oil to prevent burning, cook until the onion is translucent.
• Empty a tin of tomatoes with then stalk ends removed, into the pan and chop them with a wooden spoon. Stir into the vegetables, add a little tomato puree (ketchup works well if you don't have puree)
• Add herbs and paprika, you can add a touch of chilli powder if you wish but only a touch.
• Return the chicken to the pan, put a lid on and cook for 20 - 30 minutes on a moderate hob, stirring from time to time to prevent it sticking.