2-3 pounds chicken, whole cut up or hind quarters, cut up.
1 large onion, chopped
16-ounce can tomatoes
4 ribs celery, diced
1 large bell pepper, diced
2/3 cup wine
cornstarch for thickening
Cut the chicken into serving pieces, legs and thighs separated.
I remove the skin, but do as you wish. Saute the onion in a small
amount of oil, and then saute the chicken with it. Remove the
chicken and saute the celery and bell pepper several minutes. Add
the tomatoes with their juice, either run through a blender or food
processor or cut up into small pieces. Add the spices and the
Put the chicken back, and simmer until the chicken is done, turning
once. I find that if the chicken is well sauteed, about 7 minutes
on a side is right for this part. Remove the chicken to a serving
platter, and thicken the sauce.