Chicken Cacciatora

TO PREPARE THE CHICKEN: Lightly season the chicken with salt and pepper, then dip it in the flour and shake off any excess. TO COOK THE CHICKEN: In a deep casserole or a saute pan that can accommodate all the chicken without crowding, over medium heat, heat the olive oil. Cook the chicken, skin side down for about 5 minutes then turn and cook 5 minutes more or until golden. Remove the chicken to a plate, cover with foil and set aside. Add the onion, bell pepper, carrot and celery to the casserole and cook, stirring on occasion, for 5 minutes or until the vegetables begin to soften. Add the mushrooms and cook, stirring, for 2 minutes longer, then add the garlic and cook for a few minutes or until the mushrooms are tender. Add the wine and cook for about 30 seconds, then add the red pepper flakes, chicken stock and tomatoes. Bring the liquid to a boil scraping any of the browned bits which have stuck to the bottom of the pan. Return the chicken to the casserole and bring the liquid to a simmer, over moderate heat. Cook, partially covered, for about 30 minutes or until the chicken is completely cooked through. Remove the chicken to a plate and keep warm, lightly covered with foil. Boil the juices down to thicken the sauce, season with salt and pepper to taste, then return the chicken to the sauce and warm for a minute. Serve the sauce over the chicken with rice, noodles or boiled potatoes. Per serving: 779 Calories (kcal); 56g Total Fat; (63% calories from fat); 12g Protein; 62g Carbohydrate; 0mg Cholesterol; 1147mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.