Sunday Stewed Chicken

Cut the chicken into pieces and pat dry with paper towels. Combine all-purpose flour, salt, and freshly ground black pepper in a shallow bowl, then dredge the chicken pieces thoroughly to coat.

Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches, brown the floured chicken pieces on all sides, about 3-4 minutes per side, and transfer to a plate.

In the same pot, add the chopped yellow onions and chopped green bell pepper, stirring frequently until softened, about 5 minutes.

Add the fresh tomatoes, sliced carrots, and fresh mushrooms to the pot, stirring to combine with the vegetables.

Return the browned chicken pieces to the pot, nestling them among the vegetables. Bring the mixture to a gentle simmer over medium heat.

Reduce heat to medium-low, cover the pot partially, and simmer until the chicken is cooked through and tender, about 30 minutes, stirring occasionally.

Taste and adjust seasoning with additional salt and pepper as needed. Serve the stewed chicken with vegetables directly from the pot into bowls or over rice.