3 1/2 - 4 lb. chicken
3 tbsp. oil
1 lg. onion, sliced
3 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
2 tbsp. parsley, chopped
1 lb. (12 oz.) can tomatoes, drained
1/2 c. dry red wine
1 (8 oz.) can tomato sauce or 2 tbsp. tomato paste
1-2 green peppers and 1 red pepper

Saute chicken in oil until golden brown on all sides. Take out of pan and set aside. Add onions and garlic to pan and cook in juices of the chicken until soft. Cut tomatoes coarsely and add to pan. Add all other ingredients, except wine and peppers, and bring to a low boil and then simmer 15 minutes. Add red wine and simmer 10 minutes longer. Put chicken back in pan and mix to cover with sauce, add peppers and mix again. Simmer 1 hour until chicken is tender and peppers soft. (Can also bake in the oven at 350 F.)