1 (2 to 2 1/2 lb.) chicken quartered
6 tbsp. olive oil
4 cloves garlic, chopped fine
1 tbsp. oregano
Salt and pepper to taste
1 med. sized onion, chopped
1 green pepper, cored, seeded and chopped
2 tsp. small capers
2 tbsp. green olives
2 bay leaves
1 sm. tomato, chopped
4 oz. dry sherry

Coat chicken with 2 tablespoons of olive oil and rub with garlic, oregano, salt and pepper. Let stand in refrigerator at least 2 hours and preferably overnight.

Heat remaining oil in large saute pan and brown chicken quarters. Pour off excess oil. Add remaining ingredients except tomato and sherry. Saute until vegetables are translucent. Add tomatoes and sherry. Stir until all ingredients are well blended. Reduce heat and simmer covered for 30 minutes or until chicken is tender. Yields 4 servings.