and dry the chicken pieces. Combine the garlic,
rosemary and salt, either in a mortar and pestle
or a food processor, and crush into a paste.
Rub the paste into the chicken pieces, pile
them on a platter, lightly cover with plastic
wrap and refrigerate for 24 hours. Wipe off
the paste before browning, but reserve it in
the marinating dish.
the oil in a large 12" sauté pan
over medium high heat. Take about 25 minutes
to slowly brown the chicken pieces until golden
on all sides. Lower the heat if necessary. Occasionally
slip a wooden spatula under the pieces to keep
them from sticking. Sprinkle the chicken with
freshly ground pepper as it browns. Remove the
pieces to a platter.
off all but a thin film of fat. Add the peppers
and onions to the pan and cook over medium heat
until the onions begin to color. Take care not
to burn the brown blaze on the bottom of the
pan. Put the chicken back in the pan and dab
the reserved seasoning paste over it and add
the tomatoes. Use two spatulas to mix the chicken
pieces with the vegetables. Sprinkle in the
wine. Cook about 20 minutes over medium heat
at a gentle bubble until the wine has evaporated.
As the wine cooks off, scrape up the brown glaze
on the bottom of the pan. Cover the pan and
cook 20 minutes more over medium low heat, or
until the chicken is tender. Turn the pieces
two or three times to check for sticking. Taste
for alt and pepper before serving.
4 - 6