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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Comes from the Creative Chicken cookbook by Jeni Wright Ingredients:
2 tablespoons olive oil |
4 chicken quarters |
1 onion |
2 garlic cloves |
1 chili pepper |
14 ounces crushed tomatoes |
1/2 cup dry white wine |
3 bell peppers |
salt |
ground black pepper |
Directions:
1. Roast bell peppers. (you can simply sautee them, but roasting adds a unique quality).
2. Thinly slice onion and finely chop garlic and hot pepper. Slice bell peppers into thin strips.
3. Heat the oil in a flameproof casserole and brown the chicken on all sides.
4. Remove and set aside.
5. Add onion, garlic, and chili, cook gently for about 5 minutes- until softened.
6. Add tomatoes and wine. Bring to boil.
7. Return chicken to casserole, and add roasted bell pepper strips.
8. Salt and pepper to taste.
9. Cover and simmer 30-40 minutes.
10. Serve hot, garnish with fresh shredded basil.
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