Chicken Cacciatore

1. Heat olive oil in skillet over medium heat. When the oil is hot, add the onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon and transfer the onions and garlic to a blender. Increase the heat on the stove top to medium-high. 2. In a large zip lock bag, combine flour, 1 teas salt, and black pepper. Add chicken pieces, seal bag and shake to coat pieces with flour. Place all the chicken from the bag into the hot pan and stir quickly yo prevent pieces from sticking together. Saute until chicken is golden. Remove the chicken with slotted spoon and drain on a paper towel. Remove the pan from heat. 3.While the chicken is draining, add the juice, vinegar, chicken broth, tomato paste, thyme and marjoram to the onions and garlic in the blender. blend until smooth. Place the chicken and bay leaf in a medium or large stockpot and pour the blended mixture over the chicken. Cover and simmer over low heat, stirring occasionally, for 60-90 minutes. 4. During the last fifteen minutes of cooking, add the mushrooms and green peppers. When the mushrooms and peppers are tender, remove the bay leaf and serve over hot linguine or rice and garish with Parmesan cheese if desired.