Chicken Cacciatore

Season chicken with salt and pepper. Heat 2 T oil in heavy cast iron skillet. Sear chicken 3-4 minutes on both sides. Remove from skillet and set aside.

Add remaining oil to the pan. Sauté onion 3-4 minutes until transparent. Add in garlic and cook about 30 seconds until fragrant.  Add peppers, carrot, mushrooms and herbs. Cook for 5 minutes until vegetables soften.  Pour in the wine, scraping up browned bits  from the bottom of the skillet.  Cook about 2 minutes, until wine is reduced.

Add crushed tomatoes, tomato paste, Roma tomatoes, and red pepper flakes.  Season with salt and pepper to taste.  Return chicken pieces to skillet and continue to cook on stove top OR in the oven.

Stove Top: Mix all ingredients together, cover with lid, reduce heat and allow to simmer stirring occasionally, for 40 minutes or until the meat is falling off the bone. Add the olives, let simmer 10  minutes. Garnish with parsley and serve immediately.

 In the Oven: Transfer the covered skillet to a preheated 375 degree oven and cook for 50 minutes. Then add the olives and cook for an additional 20 minutes until the chicken is tender  and falling off the bone and the sauce has reduced.