Ciociaria-style Chicken

• 1 whole chicken, about 2 pounds
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, peeled and crushed
• ½ cup white wine
• ¾ pound canned tomatoes
• three yellow or red bell peppers, cut into large dice
• ½ teaspoon crushed red pepper
• salt and freshly ground black pepper

Wash the chicken and pat dry. Cut into pieces. Heat the olive oil in a heavy bottomed stew pot. Add the garlic and allow it to become slightly golden, without browning. Add the chicken pieces and let them become browned, adding the wine 2 tablespoons at a time and turning enough so that they evenly cook, about 5 minutes. When the wine has evaporated, add the tomatoes, peppers, and red pepper. Allow to simmer for 45 minutes, season with salt and pepper, and serve.

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