• 1 whole chicken, about 2 pounds
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, peeled and crushed
  • ½ cup white wine
  • ¾ pound canned tomatoes
  • three yellow or red bell peppers, cut into large dice
  • ½ teaspoon crushed red pepper
  • salt and freshly ground black pepper

Wash the chicken and pat dry. Cut into pieces. Heat the olive oil in a heavy bottomed stew pot. Add the garlic and allow it to become slightly golden, without browning. Add the chicken pieces and let them become browned, adding the wine 2 tablespoons at a time and turning enough so that they evenly cook, about 5 minutes. When the wine has evaporated, add the tomatoes, peppers, and red pepper. Allow to simmer for 45 minutes, season with salt and pepper, and serve.

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