Ingredients

• 6 chicken thighs
• 3 chicken breast quarters
• 2 TBSP olive oil
• 1 egg
• 1/2 cup Italian breadcrumbs
• 1 - 2 green peppers, sliced
• 1 - 2 onions, sliced
• 1 - 2 cloves garlic, sliced
• 1 can (28 oz.) crushed tomatoes
• 1 - 2 cups sliced mushrooms
• 1 - 2 TBSP Italian seasoning
• salt & pepper

Directions

Clean and dry all chicken pieces. Reserve skin on two thighs; remove from rest of chicken. Dip chicken pieces in egg and coat lightly with breadcrumbs. Pan fry on both sides in olive oil over medium-high heat.

When browned, move chicken to stock pot (or other large pan with tall sides). Add sliced peppers, onions and garlic. While on medium-low heat, add crushed tomatoes, salt, pepper and Italian seasoning.

Cover and let simmer for 2 - 3 hours, stirring occasionally.

In last half hour, add sliced mushrooms. Serve with fresh Italian bread.

Read my observations.