Hunter's Chicken — easy and delicious Cacciatore

Cut into roughly 5cm×5cm pieces. Remove fat and skin from:

500 grams boneless chicken thighs

Thighs with bones are fine to use, too, but account for the increased weight.

Put in a plastic bag:

¼-⅓ C flour, whatever you need to coat the amount of chicken you are using.

¼ t salt

¼ t pepper

Shake it around to mix. Add the chicken pieces and shake to coat. Set it aside.

Prepare the other ingredients:

1 onion, chopped

2 cloves garlic, minced

½-1 C sliced or chopped mushrooms

1 can tomatoes, chopped or whole. If whole, cut them up.

¼-½ C dry white wine

1 bay leaf

⅛ t thyme

½ t basil

1 chicken bouillon cube

salt/pepper

Heat in a frying pan:

2 T olive oil

When hot, shake off any excess flour from each chicken piece and place them in the pan. Fry one side until golden, turn over to fry the second side. Add the onions, mushrooms, and garlic. Stir around a bit.

Add the rest of the ingredients. Add a tablespoon or 2 of water to the tomato can to rinse it, then pour that in. Stir to mix, cover, and turn the fire down very low. Cook for 45 minutes or so, stirring occasionally so nothing sticks to the bottom of the pan. It is finished when the chicken is fall-apart tender and the sauce has thickened nicely.

Serve with pasta, potatoes, rice, or crusty bread.