one 3 1/2 - 4 pound chicken, cut up 2 tablespoons of olive oil 1 tablespoon of flour 1 tablespoon of tomato puree 1 tablespoon of sweet white wine 1 cup of chicken bouillon 1/4 pound of mushrooms, sliced 5 pimiento stuffed olives 1 green pepper, cut up 1 sweet red pepper, cut up salt and pepper to taste
In a casserole, brown the chicken pieces in olive oil. Add flour, tomato puree and wine and mix well. Add bouillon, mushrooms, olives, and peppers. Season. Cook, covered, over low heat for 3/4 hour. Serves 4
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