Round 2 : Chicken Cacciatore

Ingredients

• 0.3 cup canola oil 
• 0.5 cup chicken broth 
• 3 servings chicken legs and thighs reserved from chicken pot pies recipe 
• 0.3 cup flour all-purpose
• 1 large bell pepper green
• 2 teaspoons penzey's southwest seasoning italian divided
• 1 cup mushrooms sliced
• 1 tablespoon freshly parsley leaves chopped
• 3 servings salt and pepper black freshly ground
• 2 cups soup reserved from tomato soup recipe 

Equipment

• bowl
• frying pan

Directions

1. In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste.
2. Combine well, then add the chicken and toss to coat.
3. In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes.
4. Remove the chicken to a plate and reserve.
5. To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened.
6. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes.
7. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly.
8. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.