|¼ teaspoon||Black pepper|
|¼ teaspoon||Cayenne pepper|
|4 pounds||Chicken; cut up|
|3 tablespoons||Olive oil|
|1 small||Onions; thinly sliced|
|1||Red bell pepper; thin slice|
|1||Green bell pepper; " "|
|½ cup||White wine|
|1 pounds||Can peeled Italian tomatoes|
|1 cup||Chicken stock|
|3 tablespoons||Chop'd fresh Italian parsley|
Mix salt, paprika, black and red peppers together in flat dish. Coat chicken pieces with mixture. Dip in flour. Heat oil fairly hot in frying pan. Place chicken *skin side* down in oil. Sear. Cook a few minutes (2 ~3 minutes), turn over. Oil will be colored by spices (and your hands :) Cook 2 - 3 minutes on other side. Remove chicken.
Add onions, peppers, garlic to pan. Cook a few minutes in hot oil.
Until juices are mostly absorbed and solids are limp. Add wine. Cook about 3 minutes over fairly high heat, scrapping bottom of pan of brown bits.
Add tomatoes, undrained to pan. Break up tomatoes (careful!) Or can be crushed before adding to pan. Cook 2 - 3 minutes. Add chicken stock. Bring to boil. Add chicken back to pan. Bring again to boil.
Simmer. Cook 10 - 15 minutes until chicken is done. Add oil from dish that chicken was "stored" on.
Parsley can be added to mixture 5 minutes from finish or served garnished.
Sauce can also be served on the side in a gravy boat.
Remove the chicken to serving platter. Sauce may be returned to heat to reduce and thicken if you like (5 - 10 minutes). Pour sauce over chicken.
Excellent with sour cream chives mashed potatoes.
from "Cucina Amore", PBS television typed and posted by teri Chesser 12/96 From: Teri Chesser Date: 12 Dec 96 National Cooking Echo Ä