Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Servings And chopped
2 T Olive oil 1 T Tomato paste
1 ea 5-lb roasting chicken or 2 1 T Minced parsley
-2 1/2- to 3-lb chickens) 1/2 t Thyme
2 T Butter 1 ea Bay leaf
12 sm White onions, peeled Salt and pepper to taste
2 lg Green peppers, sliced into 3/4 c Dry white wine
-rings 1 c Strong chicken stock
1 pt Cherry tomatoes (or 3 3/4 c Ripe olives, pitted
-tomatoes, peeled, seeded, 2 T Minced parsley

Heat olive oil in a large flameproof casserole and brown the chicken
on all sides. Remove chicken. Add butter and onions to casserole
and brown slowly. Add green peppers and garlic and cook for 1
minute. Add tomatoes and stir until coated with oil. Stir in tomato
paste, parsley, thyme, bay leaf, salt, pepper and wine. Simmer for 5
minutes, then add chicken stock. Return chicken to casserole, cover
and bake at 350 F for 1 1/2 hours or until tender, basting several
times with the pan liquids. Remove chicken to a heated platter.
Reduce cooking liquids over high heat for 5 minutes. Skim grease.
Stir in the olives. Pour sauce and vegetables over the chicken.
Sprinkle with parsley. Colorado Cache Cookbook (1978) From the
collection of Jim Vorheis

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