Chicken Sauté, Mexicaine

• 1 (3 1/2- to 4-pound) broiler-fryer, cut up
• 1/2 teaspoon salt
• 1/4 cup butter or margarine
• 1 medium onion, chopped
• 2 medium-size green peppers, chopped
• 3 medium tomatoes, peeled and quartered
• 12 medium-size fresh mushrooms, sliced
• 1/4 cup Chablis or other dry white wine
• 1 to 2 tablespoons seeded, chopped jalapeno peppers
• 1/2 to 1 teaspoon hot sauce
• Hot cooked rice

1. Sprinkle chicken with salt. Melt butter in a large Dutch oven; add chicken, and brown on all sides. Remove chicken, and set aside.
2. Add onion and green pepper to drippings in Dutch oven; saute until tender. Add next 5 ingredients, stirring well. Return chicken to Dutch oven, and cook, uncovered, over low heat 45 minutes or until chicken is tender. Serve chicken with rice.

salt, butter, onion, green peppers, tomatoes, mushrooms, chablis, peppers, hot sauce, rice

Taken from www.myrecipes.com/recipe/chicken-saut-mexicaine (may not work)