1 (5 lb.) chicken, stewing
1 med. onion
1 green pepper
1 clove garlic
1/2 c. olive oil
2 (7 oz.) cans tomato paste
Pinch thyme
Salt & pepper
1 c. red wine

Use heavy iron skillet or pot with cover. Brown chicken, cut in pieces, in olive oil. Add chopped onion, pepper and garlic. Add water to cover chicken and cook until tender. When nearly done, add tomato paste and cook until sauce reaches desired thickness. Remove from stove; add wine. Sauce may be served with rice, mashed potatoes or spaghetti.