1 lg. chicken, cut up, skin on or off, or about 2 lbs. chicken wings
1 tsp. black or cayenne pepper
1 tsp. salt
1 green bell pepper, chopped
2 cloves garlic, chopped, or reconstituted equivalent
1/2 c. cilantro, chopped
1 c. dry sherry
1 c. dry Sauterne
1/4 c. soy sauce
3/8 c. Worcestershire sauce
1/4 tsp. bitters

Combine the salt and pepper and rub all the chicken pieces with it. Place the chicken in a medium or large oven bag, properly pre-floured, in a 9 or 10-inch baking pan. Throw the rest of the salt and pepper mixture over the chicken, then add the remaining ingredients to the bag in the order indicated above, sprinkling or pouring each addition over the ingredients already in the bag.

(TIP #1: The soy sauce, Worcestershire sauce and bitters work best if they're mixed together and then poured over the other ingredients. TIP #2: If you choose to use less than the 2 cups of wine called for, substitute water to make up the difference and pour it into the bag under the other ingredients. All liquid will reduce by about 1/3 during baking.)

Tie the open end of the bag, puncture the bag with 3 or 4 small perforations. Bake at 325 degrees for an hour and 10 minutes. Let contents remain in bag for an additional 10 minutes, slit the bag and drain off excess fat from the liquid.

Serve the chicken pieces over steamed rice. Spoon the sauce and other ingredients over the chicken. Season at the table. To store leftovers, place all contents of the oven bag together in a single container and refrigerate.