2 broiler-fryers, cut up - 2 1/2 lbs. each
1/3 c. all-purpose flour
2 tsp. salt
1/4 tsp. freshly ground pepper
1 c. chopped onion
2 cloves garlic, minced
1/4 c. olive oil
2 lg. green peppers, seeded and cut into chunks
1 c. dry white wine
1 lb. plum tomatoes
1/8 tsp. allspice

Shake chicken pieces in a mixture of flour, salt and pepper in a plastic bag.

Saute onion and garlic in 2 tablespoons of the oil until soft in a 12 cup casserole. Remove and set aside.

Brown chicken, a few pieces at a time, adding remaining oil as needed; remove and reserve. Saute peppers in drippings until soft; stir in wine; bring to boil, stirring constantly. Return onion and garlic to casserole; stir in tomatoes. Add allspice.

Return chicken to casserole; spoon sauce over chicken; cover. Bake at 350 degrees for 1 hour or until chicken is tender.