Annie's Chicken a Cacciatore

6 boneless, skinless chicken breasts (halved)
Flour, salt, pepper, paprika
Olive oil and butter
3 medium to large onions, chopped
4 cloves garlic, minced
2 bay leaves
35 oz. can whole, peeled tomatoes - broken up with a fork
12 oz can tomato paste
1 paste can of water
1 1/2 cups red wine
1/2 cup red wine vinegar
3/4 cup chicken broth
1.5 lbs fresh mushrooms, sliced and washed
12 oz. black olives, sliced
10 oz. green olives, sliced

Dredge the chicken in a flour, salt, pepper and paprika mixture. Brown (pretty much cooked through) the chicken in a mixture of olive oil and butter. I use more olive oil and add the butter just for additional flavor.

Once the chicken is browned, remove to dish and slice into larger bite-sized pieces. In the pan in which the chicken was cooked, brown the onion and garlic. Move to large pot.

In large pot, add the rest of the ingredients, except for the mushrooms and olives. Bring to a boil and then simmer for 30-45 minutes. Add chicken, mushrooms and olives. Simmer another 15-20 minutes. Feel free to add a little extra wine as the sauce simmers.

Serve over pasta, with Italian bread (with olive oil and balsamic vinegar dip).

It's even tastier the next day!