Chicken Cacciatore - a 'wing it' recipe

Having been inspired by a photo and recipe in the IGA weekly flyer, last night I decided to make Chicken Cacciatore for the first time. I looked at different recipes, and then just sort of put in whatever I thought I'd like and left out what I didn't want.  The result? AWESOME! Tasty, tender and pretty light.

I used only two chicken legs, but the recipe can easily accommodate four legs with no changes to other quantities. So let me just pretend I used four legs! (But not forelegs :) )

So, my ingredients were:

• 2 (use 4) chicken legs, cut into drumsticks and thighs
• 1 medium onion, chopped (note: I'll use more onion next time)
• 2 cloves of garlic, finely chopped/crushed
• 1 red bell pepper, chopped into smallish pieces
• 5 oz (just over half a pack) of mushrooms, sliced.
• 1/2 cup of white wine, to deglaze the pan
• 1 can of diced tomatoes ( I used Aylmer seasoned tomatoes)
• parsley, sage and thyme. I just threw some in, maybe 1/2 tsp or 1 tsp each. Whatever.
• half a up of chicken broth (note: I will NOT use this next time because it made it too watery for me)
• olive oil to fry the stuff
• salt and pepper to season, to taste

Directions:

1. Heat oil in a large pan or a pot, and brown the chicken on both sides. Maybe 4 minutes
2. Remove the chicken, 
3. Fry the onions and mushrooms for about two minutes, add the bell pepper and spices (parsley, sage, rosemary) and fry for another minute or so. 
4. Throw in the wine, boil and reduce. \
5. Add the chicken back to the pot, salt and pepper to taste. Then add the tomatoes and broth. Bring to a boil. 
6. Remove from the stove top and place in a roast pan (or oven-safe pot) in the oven at 350 for about 35 to 45 minutes (whenever your chicken is done and deliciously falling off the bone). 

This turned out sooo good. Honestly. It was satisfying but not heavy, it had a lot of nice saucy flavours, and the chicken was so tender and tasty. I'm sure this would be great in the slow cooker, too.
My notes to self for the next time, though - add more onion; do not water the sauce down with broth; use broth instead of wine to deglaze; serve over pasta or rice.

 I will definitely be making this again, and in fact, probably often. It's N easy and tasty dish.