Jen’s Chicken Stew



  • 2 cups cake flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 chicken pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green pepper, sliced
  • 1 tin diced tomatoes
  • 1 teaspoon sugar
  • ½ teaspoon dried origanum
  • ½ cup white wine
  • 2 cups fresh mushrooms, sliced
  • salt and pepper to taste
  • 2 tablespoons butter
  • grated parmesan cheese
  • parsley


  1. Combine the flour, salt and pepper in a plastic bag.  Shake the chicken pieces in flour until coated.  Heat the oil in a large pan (one that has a lid).  Fry the chicken pieces until they are browned on both sides.  Remove from the pan.
  2. Add the onion, garlic and green pepper to the pan and sauté until the onion is slightly browned.  Return the chicken to the pan and add the tomatoes, sugar, origanum and wine.  Cover and simmer for 30 minutes over medium low heat.
  3. Add the mushroom, salt and pepper to taste and butter.  Simmer for 10 more minutes.
  4. Garnish with grated parmesan and parsley.
  5. Serve with crusty bread.