5 lg. green and red peppers (capsicums)
1 lg. onion, sliced
2 tbsp. butter
3 tbsp. olive oil
1.5 kg (3 lb.) chicken, cut into pieces
Salt and freshly ground black pepper
1/2 c. (4 fl. oz.) dry white wine
750 g (1 1/2 lb.) tomatoes, skinned and chopped
1 c. (8 fl. oz.) chicken stock
3 tbsp. fresh basil, chopped

1. Place the peppers into boiling water for 1 minute. Drain, peel the skin, remove the seeds and cut the peppers into 2.5 cm (1 inch) strips.

2. Saute the onion in the butter and oil until light brown, add the chicken and brown it on all sides. Season with salt and pepper.

3. Add the wine and cook until it has almost evaporated, then add the tomatoes and stock.

4. Cover and simmer over low heat, stirring occasionally for 45 minutes or until chicken is tender.

5. Remove the chicken to a preheated serving plate and reduce the pan juices by fast boiling. Pour them over the chicken and serve sprinkled with the basil. If basil if not available, sprinkle with chopped parsley.