1/2 c. olive oil
2 boneless skinless chicken breasts, cut in bite size pieces
1/2 tbsp. minced garlic
1 medium red onion, sliced
1 large red pepper, sliced into 1/4-inch strips
1 large celery stalk, sliced into 1/4-inch strips
1/4 lb. mushrooms, sliced
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can diced tomatoes
1 tbsp. Italian seasoning
1/2 tsp. black pepper
1/2 c. white vinegar

In a large Dutch oven, warm oil on low/medium heat. Add chicken pieces, cooking 6 to 8 minutes. Add all remaining ingredients, except vinegar. Cook on low/medium heat, covered, stirring every 30 minutes, for 2 1/2 to 3 hours. In last 30 minutes, add vinegar. Serve over white rice or spaghetti.

Serves 3 to 4.