Stewed Chicken

1 chicken, cut in six pieces
1 kg of tomatoes (I used 2 red and 1 yellow)
700g of green peppers (pablano or anaheim type)
3 onions (diced)
3 garlic cloves
1 glass of white wine
1 bouquet garnis (3 stalks of parsley, 1 sprig of thyme and 1 bay leaf, tied together with a string), oilive oil, pepper, salt

Method:

Heat up 4 table spoon of oil in a large pan. (actually I used butter here)
Cook onions until golden, add garlic and green peppers. Cook for 5 minutes.
Wash and peel the tomatoes (put in boiling water for 30 sec first to peal them easily). Dice tomatoes, add to pan with pepper and onions. Cover, cook for 20 minutes.
In another pan (shallow), add 4 table spoon of olive oil, and golden the chicken, salt and pepper to taste. Add the chicken to the pan with the onions, peppers and tomatoes.
Add the white wine and the bouquet garnis, cook for 35 minutes.


Time: 1 hour
Servings: 4-8 (for just the chicken)
4-6 if you make it more like a soup/stew

Author: Megan
Source: Nor (who translated it from a french cookbook)

Note:

I cooked the chicken actually for like an hour,
adding most of a bottle of white wine, and then
let it cool. This way the chicken falls right off
the bones. At the end I added a can of white beans
as well (Cannelini) for extra fiber and starch.
I also used a happy chicken from springfield farms
off falls road. Down the road is a farm stand
where you can pick up the tomatoes, peppers, onions.
It turned out most excellent.