Ingredients
2 lbs boneless skinless chicken cut into strips
3-4 medium Italian frying peppers, seeded and cut lengthwise into strips
1 medium yellow onion, quartered, then halve the quarters
8oz. crimini mushrooms, stems removed & sliced
1 tblsp. basil
1 bay leaf
1tsp. each of red pepper flakes & marjoram
1/2 tsp each of thyme & tarragon
3 cloves of garlic
1 chicken bullion cube
1/2 cup dry white wine
1 28oz. can of tomato sauce
2 28oz. cans of diced tomatoes
2-3 tblsp. olive oil
Preparation
Heat olive oil in a large, deep pan or in a large, heavy pot over medium high heat. Add garlic & onions & saute about 3 min or till fragrant. Add chicken to the pan, season with sea salt and generously pepper to your liking. Cook the chicken till just lightly browned on each side. Add the tomato sauce & diced tomatoes & reduce heat to low. Add peppers, mushrooms, spices, bullion, and wine. Simmer uncovered for at least 30 min. stirring occasionally. Serve over pasta of your choice or rice.
