Chicken Cacciatore

I got this great new recipe, read through it and changed it up a little. The changes are mentioned below.

What you will need:
1/2 cup flour
all season salt (calls for kosher salt)
pepper
Italian seasoning
cayenne pepper or red chili flakes
chicken breast with skin (calls for chicken thighs)
3 tablespoons pure olive oil
1 can of mushrooms (calls for fresh, canned works just fine)
1 green bell pepper
1 onion
2 carrots (calls for 1 carrot, I liked two)
1 can of diced tomatoes
2 tablespoons basil paste - I like the kind in a tube that you can keep in the freezer. (calls for fresh)
1 tablespoon oregano (calls for parsley, I didn't have any)
1 can chicken broth
1 cup red wine

Combine flour, all season salt, pepper, Italian seasoning. Dredge chicken breast lightly in flour mixture, patting off excess. (Next time I will cut the breast off the bone, but leave skin attached). In a cast iron round pot over medium-high heat add olive oil, when oil is hot add chicken, brown both sides, about 8-10 minutes. After chicken is browned, remove chicken and set aside. Add onions, bell pepper and carrots, sauté until tender. Add mushrooms, diced tomatoes, chicken broth, basil, oregano, cayenne and wine; bring to a boil add chicken. Cover and cook on medium-high for about 20 minutes. Cook on simmer for another 20. Serve with mashed potatoes. Enjoy!