Chicken and Peppers, Roman Style

Alterations: This recipe is for chicken with the bones in it. I used boneless breasts and it worked out fine. Also, the first time, since Green Peppers were looking really sad at the store, I used a mix of red and yellow peppers, which also turned out fine, it also adds some much needed colour to the dish. So I would recommend some mix of the Green, Red and Yellow peppers.

3 to 3 ½ lbs Chicken, cut up
1 clove Garlic, pealed and minced
½ medium Onion, chopped
3 oz Olive Oil
1 tbs Butter, unsalted
1 lb small Potatoes, scrubbed, skins on, quartered
16 oz can Italian Plum Tomatoes, drained
1 lb Green (Bell) Peppers. Cored, seeded and cut length wise into 2" strips
2 Bay Leaves
Dash of Thyme
½ tsp crushed hot Red Pepper Flakes
Salt, to taste
Pepper, freshly ground, to taste

Wash the chicken pieces and pat dry. Gently sauté the garlic and onion in oil and butter until they turn golden brown. Discard the garlic.

Add the cut up chicken to the pan and brown on all sides. Add the potatoes, tomatoes and bell peppers. Mix well. Add the bay leaves, thyme, hot red peppers, salt and pepper.

Cover and simmer about 40 minutes. If there is too much liquid, remove the cover and cook uncovered for the last 15 minutes.

To Freeze: Place in freezer safe container.

To Reheat: Thaw (if desired) and reheat in pot.