Traditionally this would have been made with a whole “frying” chicken cut into pieces. I like to use boneless chicken thighs.
Dust the chicken pieces in flour and brown in olive oil, set aside.
Saute in additional oil and some added butter until softened, Sliced:
mushrooms (about 4-6 oz)
1-2 stalk celery
3 cloves of garlic
Add 1 14 oz can diced tomatoes and enough water to barely cover.
Add Italian seasoning, salt, pepper and hot pepper flakes to taste.
Simmer about an hour or pressure cook 20 minutes.
Serve over Polenta.