Poulet a la Bohemienne

• One 3-to-4-pound chicken
• Salt and freshly ground pepper to taste
• 3 tablespoons olive oil
• 3/4 cup white wine
• 4 bell peppers, roasted (see basic technique on page 91), peeled, seeded, and cut into long strips
• 2 tomatoes, peeled, seeded, and cut into large chunks, or one 15-ounce can stewed tomatoes
• 1 onion, diced
• 1 clove garlic, minced
• 1/2 fennel bulb, diced
• 1 tablespoon sweet paprika
• 1 lemon, sliced into 6 pieces

1. Season the chicken with salt and freshly ground pepper to taste.
2. Heat 2 tablespoons of the oil in a Dutch oven or other large pot, and brown the chicken on all sides.
3. Remove it from the pan, and discard the fat.
4. Pour the remaining tablespoon of oil into the pan, put the chicken back in, pour on half of the white wine, and reduce it by half.
5. Scatter the peppers, tomatoes, onion, garlic, fennel, and paprika around the chicken, and season with salt and freshly ground pepper to taste.
6. Stir, bringing to a boil, then cover, lower the heat, and cook for 30minutes.
7. Add the rest of the white wine and continue to cook, uncovered, for 15 minutes.
8. Once the chicken is cooked through, serve whole, surrounded by the vegetables and lemon slices.
9. Carve at the table.

chicken, salt, olive oil, white wine, bell peppers, tomatoes, onion, clove garlic, fennel bulb, sweet paprika, lemon

Taken from www.epicurious.com/recipes/food/views/poulet-a-la-bohemienne-373999 (may not work)