3 lbs. chicken thighs
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. flour

Wash and dry chicken. Dredge chicken in a mixture of salt, pepper and 1/2 cup flour.

1/4 c. olive oil
1/2 c. chopped green pepper
1/2 c. chopped onion
1 clove garlic crushed
2 1/4 c. tomato juice
1 (0.6 oz.) pkg. Italian salad dressing mix
1/2 c. Sauterne

Heat oil in a large skillet, add chicken and brown on all sides. Add green pepper, onion, and garlic. Cook 2-3 minutes. Combine 2 cups tomato juice, salad dressing mix and wine and pour over chicken.

Cover and cook over low heat for 45-50 minutes or until chicken is tender. Remove chicken and place in serving dish. Combine 1/4 cup tomato juice and 2 tablespoons flour and stir into skillet. Bring to a boil and cook 2 minutes. Pour over chicken to serve. Makes 6-8 servings. Serve this entree with buttered pasta.