Sprinkle chicken with lemon-pepper seasoning, braise in small amount of oil in a heavy dutch oven. In a separate skillet, saute onion, celery, bell pepper and parsley until soft.
De-glaze dutch oven with wine. Place chicken pieces back in. Put the onions, celery, bell pepper, parsley and mushrooms with juice in with the chicken. Pour on stewed tomatoes.
Let come to a boil, turn down to simmer, cver and let simmer about 45 minutes. Serve over noodles or rice.
* you can use salt & pepper just before taking off the stove, if you think more seasoning is needed.
Originally Submitted
8/21/2008
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