Chicken Cacciatore

Ingredients
1 chicken, 4 lbs, rinsed, dry and cut into serving pieces
Salt and pepper
2 T. olive oil
1 onion, chopped
1 yellow bell pepper, seeded and chopped
10 oz. cremini or button mushrooms, cleaned and sliced
1 clove garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1 C. good tasting red wine (worthy of drinking)
1 can diced tomatoes, drained

Directions
1.  Season chicken with salt and pepper.  In large frying pan with a lid, heat oil over medium-heat.  Add chicken and cook, until browned on both sides.  Transfer to a plate and set aside.
2.  Pour all but 3 T. of the fat and return to medium heat.  Add onions and bell peppers, cook until softened.  Add mushrooms and garlic, cook until mushrooms are tender.  Stir in basil and oregano.
3.  Add wine, raise heat to high, and bring to a boil.  Cook until wine is reduced by half.  Stir in tomatoes and bring to a boil.  Return chicken to pan and cover tightly.  Reduce heat to medium-low and simmer until chicken is done, about 30 minutes.
4.  Transfer chicken to a serving platter and cover loosely to keep warm.  Bring sauce to a boil over high heat and cook, uncovered, until it thickens.  Season with salt and pepper.  Pour over chicken and serve immediately.