About 3 lbs. ready to cook fryer, cut up
6 tbsp. fat or salad oil
1 c. minced onions
3/4 c. minced green peppers
3 or 4 minced cloves garlic
1 lb. 2 1/2 cans tomatoes (3 1/2 c.)
1 (8 oz.) can tomato sauce
1/2 c. chianti wine
3 3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground allspice
2 bay leaves
1/2 tsp. thyme
Dash cayenne

In hot fat in large skillet, cook chicken until evenly browned. Add onions, green peppers and garlic; brown lightly. Add rest of ingredients. Simmer, uncovered, 30 to 40 minutes or until chicken is tender. Serves 8.