Chicken With Sweet Peppers

• 2 frying chickens, cut into serving pieces
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 cup chopped green pepper
• 1 cup chopped sweet red pepper
• Juice of 1 lemon
• 13 cup dry white wine
• 1 bay leaf
• Salt and freshly ground black pepper
• 3 tablespoons butter
• 1 tablespoon chopped parsley
• Lemon slices for garnish

1. Dry chicken pieces thoroughly.
2. Heat oil in a large heavy skillet or casserole and brown the chicken pieces a few at a time over high heat.
3. Set chicken aside as it is browned.
4. Reduce heat and add the onions, garlic, green pepper and red pepper.
5. Saute until tender but not brown.
6. Stir in the lemon juice and wine.
7. Return the chicken to the pan, baste with the juices, add the bay leaf and season lightly with salt and pepper.
8. Cover and allow to simmer until the chicken is cooked through, about 30 minutes.
9. Transfer the chicken to a heated platter and cover to keep warm.
10. Boil down the pan juices until reduced by about one-third, then whisk in the butter bit by bit to thicken the sauce.
11. Taste and reseason if necessary.
12. Spoon the sauce over the chicken, sprinkle with parsley and garnish with lemon slices.

frying chickens, olive oil, onion, garlic, green pepper, sweet red pepper, lemon, white wine, bay leaf, salt, butter, parsley, lemon slices

Taken from cooking.nytimes.com/recipes/1092 (may not work)