Tampa Bay Chicken Marengo

MAKES 4 TO 6 SERVINGS

SEASONING MIX

2 teaspoons salt
2 teaspoons paprika
2 teaspoons dry mustard
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried sweet basil leaves
3/4 teaspoon dried thyme leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1(3- to 31/2-pound) chicken, cut into 8 pieces, all visible fat removed
3 tablespoons olive oil
2 cups chopped onions
1 cup chopped green bell peppers
5 cups small fresh mushrooms (about 1 pound)
1 (15-ounce) can tomato sauce 1/4 cup dry white wine

Combine the seasoning mix ingredients thoroughly in a small bowl.
Makes 1/4 cup plus 1/4 teaspoon.
Sprinkle 2 tablespoons plus 2 teaspoons of the seasoning mix over the chicken pieces and rub it in well with your hands.
Heat the olive oil in a 12-inch skillet over high heat. When the oil is very hot, add the chicken pieces, skin side down (if necessary, cook the chicken in 2 batches), and brown on all sides, about 1O to 12 minutes. Remove the chicken and drain on paper towels.
Pour off all but 3 tablespoons of the fat from the skillet. Add the onions and bell peppers to the skillet and cook over high heat until lightly browned, about 5 to 6 minutes. Add the remaining seasoning mix and cook 3 minutes. Add the mushrooms and cook, scraping the bottom of the skillet from time to time, about 2 minutes. Stir in the tomato sauce and wine and bring to a simmer. Return the chicken pieces to the skillet, pushing them under the sauce. Reduce the heat to low, cover, and simmer until the chicken is cooked through and tender, about 20 minutes.
Serve the chicken over rice, if desired. Spoon the sauce and mushrooms on top.