Chicken Cacciatore

• 1 3-lb. (1.5 kg) chicken, cut into pieces OR deboned, skinless chicken breast filets
• 1/4 cup flour (optional)
• 1 tsp. salt or 1/2 tsp. sea salt
• 1/2 tsp. fresh-ground pepper]
• 1/4 cup olive oil
• 1 medium chopped onion
• 1 medium chopped green pepper (remove seeds)
• 1 clove minced garlic
• 10 oz. mushrooms, sliced (use more if you want)
• 1 19 oz. can (540 ml) diced tomatoes--do not drain (use fresh tomatoes if they're in season)
• 1/2 tsp oregano
• 1/4 tsp thyme
• optional: slivers of raw carrot, 1/2 bunch of trimmed, cut-up broccoli

1. Mix flour, salt and pepper in a shallow dish or a plastic bag and use to coat the chicken.
2.  Heat oil in a deep frying pan and brown the chicken pieces, turning to cook both sides. Remove the chicken from the pan into a dish and cover to keep warm.
3. Put onion, green pepper, mushrooms (if you're using drained, sliced mushrooms from a can) and garlic into the hot oil, stir, then turn down the heat and simmer till tender.
4. Add the diced tomatoes (including the liquid from the can), oregano, thyme, slivers of raw carrot.
5. Put the chicken back in the pan, turn the heat to low, cover and simmer for an hour.
6. Fifteen minutes before serving, toss half a head of washed, trimmed, cut-up broccoli to steam on top, if your pan is big enough.
7. Serve with cooked pasta, tossed in a little olive oil and parmesan cheese, or chicken-flavored rice, tossed with a little parmesan.