3 lb Chicken, cut in 8 pieces
4 tb Olive oil
4 ea Garlic, clove
1 ea Onion, red, small, sliced ve
-rtically 1 ea Tomato, medium, ripe, peeled
-, seeded, chopped 1 ts Chile, hot, minced or 1/2 ts
-p dried, powdered 1/2 c Wine, white, dry
2 ea Peppers, bell, red, charred,
-skinned, in strips 2 ea Peppers, bell, yellow, charr
-ed, peeled, strips 3 tb Herbs, fresh, as available (
-sage, tarragon, thyme) Fat grams per serving: Approx. Cook Time: 1 1) Heat oil and brown chicken pieces on all sides over fairly high heat along with the garlic cloves. (Leave garlic to one side to avoid burning; remove if it appears it may burn.) Brown chicken in batches to avoid crowding. Remove chicken to a warm platter and salt and pepper it on all sides. 2) Tilt the pan and discard all but one tablespoon of the cooking fat. Add onion to the pan and cook over medium high heat for 2 to 3 minutes, until wilted. Add tomato and chile or chile powder and saute a minute or two. Add wine and let the wine cook down for a couple of minutes. 3) Return chicken to the pan. Add pepper strips and herbs. Bring to a boil, lower heat to a simmer, cover and cook until the chicken is fork tender, 30 to 45 minutes for a young fryer. If juices are too thin, uncover and raise heat until reduced to desired consistency, removing chicken first if it is already done. 4) Let the dish stand uncovered for 5 to 10 minutes before serving.
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