Chicken Cacciatora

I have made this recipe for more than 50 years  and we still enjoy it.

Chicken Cacciatora

2 1/2-3 pounds chicken thighs
1 large yellow onion
1/4 cup olive oil
1/2 cup flour
1- 14 1/2 oz can whole tomatoes
1 large green pepper
1 clove garlic, chopped
1 tsp oregano
6-8 mushrooms, quartered
salt and pepper to taste
Skin the chicken, season with salt and pepper (I sometimes use cayenne pepper) and roll lightly in the flour. Heat the oil in the skillet over medium heat  (I use a nonstick skillet) and brown the chicken on all sides for about 10 minutes. Stem, seed and slice green pepper lengthwise. Peel and quarter the onion. Put green pepper, onion, garlic, oregano, tomatoes,and the chicken into the skillet. Cover and simmer slowly for 40-50 minutes. Add mushrooms and simmer covered for 15 more minutes. Taste for seasoning. Serve hot over rice. Serves 4-6 depending on how many thighs used.

Enjoy!