Chicken Cacciatore

• 2 tablespoon(s) olive oil
• 3 tablespoon(s) flour
• 1  (3.5 lbs.) chicken, cut into 8 pieces and skin removed from all but wings
• 1 medium onion, finely chopped
• 4 clove(s) garlic, minced
• 8 ounce(s) mushrooms, trimmed and thickly sliced
• 1 can(s) (15-oz) whole tomatoes
• .5 teaspoon(s) salt
• .5 teaspoon(s) salt
• .5 teaspoon(s) (dried ) oregano, crumbled
• .25 teaspoon(s) (dried) sage
• .125 teaspoon(s) cayenne pepper

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Directions

1. Warm oil over medium-high heat in a nonstick 12-inch skillet until very hot. Sprinkle the flour onto a sheet of wax paper and coat chicken, shaking off excess. Add chicken to skillet and cook until golden brown, about 3 minutes per side. With slotted spoon, transfer chicken pieces to bowl as they are browned.
2. Add onion and garlic to skillet. Reduce heat to medium-low and cook, stirring occasionally, until onion is tender, about 5 minutes. Add mushrooms and cook, stirring frequently, until just tender, about 3 minutes.
3. Add tomatoes with their juice, breaking them up with side of spoon. Add salt, oregano, sage, cayenne pepper and chicken, and heat to boiling over high heat. Reduce heat; cover and simmer until chicken loses its pink color throughout, about 25 minutes.
4. Transfer chicken to serving bowl and spoon sauce on top. Serve over wide, flat noodles.

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