---------- Recipe via Meal-Master (tm) v8.03
  Categories: Poultry
       Yield: 4 Servings
       3 lb Chicken, cut in 8 pieces
       4 tb Olive oil
       4 ea Garlic, clove
       1 ea Onion, red, small, sliced ve
       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.