I put all my ingredients for each step in separate baggies and assemble in Dutch oven at campsite...it's a yummy foolproof recipe no matter where you prepare it.

1/2 tsp. each blk. pepper, garlic powder, marjoram, oregano, rosemary, thyme, crushed
red pepper
1/4 cup flour
1 tsp. salt
3 lb. fryer chicken, cut up ( remove bones from breasts and cut in half)
3 T. Olive oil
1/2 lb. sliced mushrooms
1 lg. onion, lg. chunks
2 red or green peppers, sliced
1 28 oz. can crushed tomatoes
1/3 cup ketchup
1/2 cup red wine or water

1/2 tsp each blk. pepper, garlic powder, marjoram, oregano, rosemary, thyme, crushed 1/4 cup flour 1 tsp salt 3 lb. fryer chicken, cut up ( remove bones from breasts and cut in half) 3 T. Olive oil 1/2 lb. sliced mushrooms 1 lg. onion, lg. chunks 2 red or green peppers, sliced 1 28 oz. can crushed tomatoes 1/3 cup ketchup 1/2 cup red wine or water

Coat chicken with flour, salt and blk.pepper. Heat 2 T. Oil over med- high heat in a Dutch oven. Brown chicken in batches turning once for 5 minutes and remove from pan. Add mushrooms, onions and peppers to remaining T. Of oil, cook 5 minutes. Stir in wine, tomatoes, ketchup and spices. Bring to a boil and and add chicken. Stir to combine. Reduce heat to low, cover and simmer, stirring often, until chicken is falling off the bone, about 1-1/2 hrs. Serve over pasta w/ grated Romano, crusty bread and a salad.