Chicken Cacciatore

8 chicken pieces
½ Cup flour for dredging
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ Cup oil
400 g can diced toamtoes
1 large onion cut into chunks
1 green capsicum cut into chunks
1 Cup mushrooms
1 ½ Cup chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
¼ Cup fresh parsley chopped

Mix salt and pepper into the flour. Place chicken in flour and toss to cover.

In a large frypan cook the chicken in batches in the oil until brown.

Place chicken in a large pot and add the tomatoes and stock and cook for about 15 minutes. Add the mushrooms, onions and capsicum. Season with basil and oregano.

Cover and cook for around 45 more minutes.

Garnish with parsley and serve with pasta, rice or polenta.