This was for many years my mother's party dish, made when they had people over.   It was also sometimes made for dinner.   To my sorrow, for I hated it (and still do).   I am, of course, a notoriously fussy eater.   I remember many a meal when I was a child, when I sat at the table after everyone else was finished, my mother telling me that I wouldn't get any dessert until I'd eaten everything up.   It got really boring, sitting there.   Never did eat the muck, of course.   Eventually, she always gave in, and let me leave the table.   I missed dessert, mind you; but I reckoned that a cheap price to pay.   So why am I putting this recipe on my website?   Some sort of perverse nostalgia, I suppose.

Ingredients

Directions

Preparation

	Cut the chicken up into moderate-sized pieces, removing all the bone.
	Chop the onions fine.
	Dice the green peppers into small chunks.

Braising
Roll the pieces of chicken in flour.   Put olive oil in a frying pan.   Add the chicken, and fry it until browned.   Remove the chicken from the frying pan, and put it in the bottom of a large Pyrex casserole.

Making the Sauce

	In the same oil used to fry the chicken, brown the onions and peppers.
	Add the tomato paste and spices to the frying pan, and simmer.   (Add water if necessary.)
	Add the red wine.   Cover, and cook for a half an hour.

Cooking
Pour the sauce over the chicken in the casserole.   Cook slowly at 300°F for between one-and-a-half and three hours, until the meat is tender.

Makes four to five servings.