Chicken And Roast Peppers

• 1 frying chicken, disjointed and cut up
• 4 Tbsp. olive oil
• 1 tsp. basil
• 3 cloves garlic
• 5 to 6 whole roasted peppers with skin removed
• 1 c. light red wine
• salt and pepper to taste
• 1 c. flour

1. To roast peppers:
2. Cut peppers into quarters and core.
3. Place peppers under broiler in oven and let them blacken.
4. Take them out and put into sealed paper bag for 2 to 3 minutes.
5. They will be ready to peel easily.
6. Dredge chicken in flour mixed with salt and pepper.
7. Saute garlic in oil until browned, then remove.
8. Fry chicken in garlic oil, turning to brown on all sides.
9. After frying chicken for 20 minutes, add wine, basil, salt and pepper to taste. Cover and simmer 10 minutes.
10. Add peppers and heat for 5 to 10 minutes more.

chicken, olive oil, basil, garlic, peppers, light red wine, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172044 (may not work)