Creole Chicken With Garlic

• 3 green peppers, cut in 1-inch pieces
• 2 onions, chopped
• 10 cloves garlic, sliced
• 2 Tbsp. oil
• 2 (3 1/2 lb.) chickens, cut in pieces
• salt and pepper
• 1/2 c. white wine
• 1 c. drained canned tomatoes
• 2 tsp. dried oregano
• 1/4 tsp. cayenne

1. Heat oil over medium-high heat in Dutch oven.
2. Sprinkle chicken with salt and pepper.
3. Cook in batches in hot oil until brown.
4. Set aside.
5. Reduce heat to medium and add garlic, onions, peppers and 1 teaspoon salt and cook until soft, about 10 minutes. Increase heat to high; add wine and cook until all liquid evaporates.
6. Add tomatoes, oregano, cayenne and chicken.
7. Reduce heat; cover and simmer until chicken is tender, 45 to 60 minutes. Taste and adjust seasoning.
8. If sauce is too thin, remove chicken and cook sauce over high heat until thickened.

green peppers, onions, garlic, oil, chickens, salt, white wine, tomatoes, oregano, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763435 (may not work)