1/2 cup all-purpose flour for coating
1/2 Tsp salt
1/4 Tsp ground black pepper
4-6 boneless skinless chicken thighs
2 Tbsp. olive oil
1 onion, chopped
2-3 cloves garlic, minced
1 large green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 Tsp dried oregano
1 cup chicken broth
2 cups fresh sliced mushrooms
½ cup white wine or white cooking wine (you can skip this if you don’t like wine in your food)
1-2 tsp sugar (taste to see if you need more sugar or more spices)
Salt & pepper to taste
Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are lightly browned on both sides. Remove from skillet.
Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano, chicken broth, mushrooms and sugar. Cover and simmer for 30 minutes over medium low heat.
Add additional salt & pepper if needed.