by Levana Kirschenbaum

Ingredients:

8 servings of chicken, 16 pieces total: legs, thighs, cutlets
1 large onion, chopped
4 large cloves garlic, chopped
3 red bell peppers, cut in thin strips
3 large tomatoes, seeded and diced
1 cup dry white wine
Good pinch saffron
5 bay leaves
¼ cup basil leaves, packed
Freshly ground pepper to taste

Directions:

1. Sauté the chicken on all sides for about 5 minutes. Remove and set aside.

2. In the same pot, sauté the onion, garlic and peppers until translucent. Add the tomatoes, and cook 5 more minutes. Add the reserved chicken and all but last 2 ingredients, plus 1 ½ cups water. Bring to a boil. Reduce to medium, cover and cook for 1 hour. Add the basil and pepper and cook 10 more minutes.

3. Transfer the chicken and vegetables, and check the liquid in the pot. If it is too thin, reduce over high flame until thickened. Pour sauce over chicken. Serve hot with rice or noodles.