Chicken Cacciatore - Your New Favourite Dinner Recipe!

Chicken Cacciatore is a dish that I'm very fond of. Whilst I don't cook it that often, my Mum does. She cooked it a lot when I was growing up and even now when we kids go back for weekly family dinners, it's often on the menu.
During this no-spend January, I was lucky to have all the ingredients on hand, so I thought I'd make it for dinner and bring you along.
I halved the recipe for Matt and I, but I have listed the full recipe below.
Servings: 4-6 people
Preparation: About 10 minutes
Cooking: 30 minutes
Cost: Approximately $8-$10 (may vary based on country, location & time of year)
For this recipe you will need:
1kg Chicken Thighs or Drumstick (you can also have a mixture)
1/4 cup Plain Flour
3 tbsp. Olive Oil
1 Onion, diced
1 Celery stick, diced
2 Carrots, diced (peel first)
2 cloves of Garlic, crushed
150g Button Mushrooms, sliced (I used 1/3 cup dehydrated mushrooms)
1/2 cup White Wine or Chicken Broth
2 x 400g tins Crushed/Diced tomatoes
1 cup Tomato Passata
2 Bay Leaves
1 Sprig of Rosemary
1 Sprig of Thyme
1 tsp. Sugar
1 tbsp. Balsamic Vinegar
1 cup pitted black olives (I used Kalamata - because we like them better)
Salt & Pepper to taste
Step 1. Remove excess fat and skin from the chicken thighs and drumsticks.
Step 2. Season flour with Salt and Pepper and dust chicken with flour.
Step 3. Heat Olive oil in a casserole dish (I prefer my non-stick frying pan) over medium heat. Brown chicken on both sides. Remove from pan and set aside.
Step 4. Add the Onion, Carrot, Celery and Garlic to the pan, saute` until soft. reduce heat if needed, to stop vegetables from burning.
Step 5. Add mushrooms and allow to cook for a few minutes. Then add white wine or chicken broth, cook for about a minute, this will bubble and thicken slightly. Then add the tomatoes, passata ad herbs, bringing to a boil.
Step 6. Once boiling, add sugar and balsamic and season with salt and pepper. Add the chicken back to the pan, cover and cook for 30 minutes or until the chicken is cooked through. Season again with salt and pepper if required.
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