ONE HOUR SHORTCUT CHICKEN CACCIATORE

ONE HOUR SHORTCUT CHICKEN CACCIATORE 3 pounds pounds chicken pieces, bone in, skin on 1 cup flour 1/2 tsp dry thyme 1/2 tsp dry oregano 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder , (optional) 3 tbsp olive oil 3 cloves garlic, minced 1 cuo red onion, chopped 4 cups ccanned tomatoes, pureed 1/2 cup white wine, or chicken stock 1/2 tsp chili flakes, more or less to taste 1 cup red or green bell pepper, diced 2 tbsp brown sugar 1 tsp dry thyme 1 tsp dried oregano 2 tbsp balsamic vinegar 1 carrot, grated 1/2 tsp black pepper a couple pinches salt, to season 1/2 cup kalamata olives, pitted 1 cup crimini mushrooms, or button mushrooms, sliced (optional) Preheat oven to 400 degrees F. Mix together the flour, 1/2 tsp of thyme, 1/2 tsp oregano, 1/2 tsp salt. 1/2 tsp pepper & 1 tsp garlic powder. Transfer to a large Ziploc bag and add the chicken pieces, coating them well in the flour dredge. Place the chicken pieces on a lightly oiled baking sheet and spray the tops of the pieces with a little more oil, using a spray bottle. Bake for about 45-50 minutes or until the skin is well browned and the internal temperature of the largest pieces reaches 170 degrees F. While the chicken in in the oven, prepare the sauce. Begin by softening the onions and garlic in the 3 tbsp olive oil. Add the tomatoes, wine, chili flakes, bell peppers, brown sugar, thyme, oregano, grated carrot, balsamic vinegar, salt and pepper. Simmer slowly while the chicken cooks. In the last 20-25 minutes of cooking time, slowly simmer 1 1/2 cups basmati rice in 3 cups of salted water or low sodium chicken stock. While the rice is cooking add the mushrooms and olives to the pot of sauce. Serve the chicken and sauce over the rice.