14 drumsticks, skinned
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 chicken bouillon cube
1/2 c. hot water
1/4 c. butter
2 tbsp. cooking oil
2 med. onions, chopped
1 lg. green pepper, chopped
1/4 c. dry white wine
1/4 c. catsup
1 tbsp. Worcestershire sauce
1/2 tsp. Italian seasoning

Sprinkle salt, pepper and paprika on chicken. Dissolve bouillon cube in hot water. In large fry pan, place butter and oil and melt over high heat. Add chicken and cook, turning about 30 minutes or until brown. Pour off excess fat. Add onions, green pepper, wine, catsup, Worcestershire sauce, Italian seasoning and bouillon; stir to mix.

Cover and simmer, turning occasionally, about 30 minutes or until fork tender. Serve over rice. Makes 4 servings.