Hunter style chicken

• 2-3# chicken cut up (I prefer the dark meat of legs & thighs)
• 4Tbsp oil
• 5Tbsp. butter
• 1Med. onion-diced
• 1 Green pepper-diced (I use Cubanelles or Italian peppers)
•  2 cloves garlic-minced
• 1 8oz. can tomato sauce
• 1C red wine (preferably dark and dry)
• 1cube beef bouillon
• 4oz. can mushrooms w/water (I used fresh and added some h2o to the bouillon)
• 2Tbsp chopped parsley

pinch each:

• Rosemary
• Thyme
• salt
• pepper to taste

Instructions

Dredge meat in flour. In heavy skillet or Dutch oven put 4 Tbsp of butter and all of oil. Add meat in batches till browned. Meanwhile, in a smaller skillet and last Tbsp butter sauté pepper, onion, mushrooms and garlic in the last minute. Drain off excess oil and butter and deglaze the skillet with your wine. Immediately add chicken and veggies back to pan. Simmer at least 2 hours. I let mine rip all day!!!!! Serve up a nice brown rice and green veggie and enjoy

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