Rainbow Peppers and Chicken

• 2 chickens (about 3 1/2 pounds each), each cut into 8 serving pieces, rinsed and patted dry
• Salt and freshly ground black pepper, to taste
• 8 tablespoons olive oil
• 2 onions, cut in half lengthwise and slivered
• 4 red bell peppers, stemmed, seeded, and cut into 1-inch strips
• 4 yellow bell peppers, stemmed, seeded, and cut into 1-inch strips
• 2 green bell peppers, stemmed, seeded, and cut into 1-inch strips
• 2 tablespoons minced garlic
• 1 cup dry red wine
• 2 pounds ripe plum tomatoes, peeled, halved lengthwise, seeded, then cut in half crosswise
• 1 1/2 cups torn fresh basil leaves
• 2 teaspoons sugar
• 10 cups Basic Chicken Broth
• 4 cups orzo
• 1/2 cup chopped fresh lemon thyme leaves (see Note)
• 4 teaspoons grated lemon zest
• 4 teaspoons peanut oil
• 4 teaspoons fresh lemon juice

1. Preheat the oven to 350F.
2. Season the chicken with salt and pepper.
3. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat and saute the chicken pieces, in batches, until browned, about 5 minutes per side.
4. Add up to 2 more tablespoons of oil as necessary.
5. Transfer the chicken to a plate.
6. Heat the remaining olive oil in a large flameproof casserole over medium-low heat.
7. Add the onions and bell peppers and cook, stirring, until softened, 7 minutes.
8. Add the garlic and wine and cook until the vegetables are very soft, about 3 minutes more.
9. Add the tomatoes, basil, and sugar to the casserole and cook to soften the tomatoes and incorporate the sugar, 2 minutes.
10. Return the chicken to the pot, smothering it in the sauce.
11. Cover, transfer to the oven, and bake until the chicken is tender, 1 1/4 hours, basting occasionally.
12. Serve with the Herbed Lemon Orzo.
13. For the orzo:
14. Bring the broth to a boil in a large saucepan over high heat.
15. Add the orzo, reduce the heat to medium, and cook until just tender, 9 minutes.
16. Drain, and return the pasta to the pan.
17. Add the remaining ingredients and toss well to combine.
18. Serve hot.

chickens, salt, olive oil, onions, red bell peppers, yellow bell peppers, green bell peppers, garlic, red wine, tomatoes, basil, sugar, chicken broth, orzo, thyme, lemon zest, peanut oil, lemon juice

Taken from www.cookstr.com/recipes/rainbow-peppers-and-chicken (may not work)