Hunter's-style chicken with porcini mushrooms

Ingredients:

• 4 bone-in, skinless chicken breast halves (about 900g)
• 1/2 cup dry white wine
• 1 can (410 g) of whole tomatoes with juice (cut the tomatoes, save the juice)
• Salt and freshly ground black pepper
• 2 teaspoons olive oil
• 1 medium-sized onion, thinly sliced ​​into half rings
• 1 red bell pepper, thinly sliced
• 225 g thinly sliced ​​porcini mushrooms
• 2 crushed cloves of garlic
• 1/2 tsp dried oregano
• 1/8 teaspoon red pepper flakes, or more, to taste

Preparation:

1. Wash the chicken and pat dry with paper towels. Season with salt and pepper.
   
   Heat oil in a skillet over medium-high heat. Brown the chicken on both sides, about 8 minutes. Remove from the pan.
2. Reduce heat to medium. Add the onion and pepper, cover, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the mushrooms and cook, uncovered, stirring occasionally, until golden brown.
   
   Add the garlic and cook, stirring, for 30 seconds. Pour in the wine and reduce by half.
   
   Add tomatoes and juice, oregano, red pepper flakes, 1/4 teaspoon salt and simmer the mixture, uncovered, for 10 minutes.
   
   Return the chicken breasts to the skillet and simmer, covered, until the chicken is cooked through, about 20 minutes more.