1 1/2 lbs of chicken cut into bite-size pieces *See note
1 cup of bell pepper diced
1 cup of celery diced
1 cup of diced zucchini
1 cup of diced white button mushroom
1 large onion diced
1 tsp of dried oregano
1 tsp of dried basil
1 tsp of red chili flakes (or to taste)
1/2 cup of all purpose flour
4-5 cloves of garlic grated
Salt and Pepper to taste
2 cups of chicken stock
28oz can of diced tomato
1 Tbs of tomato paste
1 Tbs of brown sugar
1 large handful of fresh basil chopped
1 small handful of Italian Parsley chopped
Prior to cooking, get all vegetables diced and prepared. Cut chicken to bite size pieces and dredge in flour seasoned with some salt and pepper.
Note: You can use boneless cuts of meat or bone it meat. Bone-in will take a little longer to cook.
Add 1 more Tbs of olive oil into pan (if necessary) and saute all the vegetables for several minutes.