3 1/2 pound roasting chicken
1 large onion
1/4 cup flour
salt and pepper to taste
4 tablespoons olive oil
2 cups fresh tomatoes
1 clove garlic, minced
1 cup sweet green pepper, chopped
1/2 cup white wine
Chop coarsely the onion and brown it slightly in 2 tablespoons olive oil.
Remove onion pieces from pan and reserve for later use. Cut chicken into
serving pieces and dredge them with flour seasoned with salt and pepper.
Sauté chicken until well browned on all sides in the oil in which
onion was browned, adding 2 more tablespoons olive oil. Add tomatoes, garlic,
green pepper, seasonings. Return browned onion to pan and simmer chicken
and vegetables together covered, for 15 minutes, over a very low flame.
Add white wine to the liquid in the pan and correct seasonings with salt
and pepper. Cover and simmer for 30 minutes longer, or until chicken is
tender.