Coat chicken with flour. Heat oil in large kettle over medium heat. Add chicken and brown on all sides. Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer 20-30 minutes or until fork tender.
We always add oregano, crushed rosemary, thyme and majoram to the sauce. Also, we only use one bay leaf. This comes from an old Italian recipe. ( 1t. oregano, 1/4t. of the others).
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