Chef J. – The Culinary Evangelist

Place a large pot or deep skillet over medium high heat. Add a tablespoon of olive oil. Season the chicken with salt and pepper, then add to the pan. Cook 3-4 minutes per side, then remove to a plate.

Add another tablespoon of olive oil to the pan, then add the mushrooms. Season with salt & pepper. Cook just until golden, stirring occasionally,about 5 minutes. Remove the mushrooms to the plate with the chicken.

Add the last tablespoon of olive oil, then add the onion and pepper. Season with salt and pepper, and cook until onions are translucent and starting to brown, about 5 minutes,

Move the onions to the outside edges of the pan and add the tomato paste to the center. Cook for one minute, then mix in the peppers and onions.

Add garlic, oregano, red pepper flakes, and rosemary and mix well. Add the red wine and mix well, scraping the bottom of the pan as you deglaze.

Reduce the wine by half, then add the chicken stock and tomatoes and reduce to a simmer.

Add the chicken and the mushrooms back to the pan along with any juices, cover, and cook for 12-15 minutes.

Serve over angel hair pasta, garnish with parsley.