Recipes from Pilgrim's Kitchen

• 1 whole chicken, cut into 8 pieces
• 1 TBLS olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 onion, diced finely
• 1 carrot, peeled and diced finely
• 1 celery stalk, diced finely
• 4 cloves garlic, minced
• 1 tablespoon dried rosemary, minced or crushed
• 1 teaspoon dried oregano
• 1 can (14.5 oz) diced tomatoes, drained
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 yellow bell pepper, julienned
• ¾ cup white wine
• 2 tablespoons balsamic vinegar

Preheat oven to 325 degrees.

To pan on stove, add onion, carrot and celery; sauté until slightly softened, about 2 -3 minutes. Add garlic, rosemary and oregano; sauté one minute more. Add tomatoes and peppers; cook 3 – 4 minutes. Add wine, increase heat to high and boil until liquid reduces by half, about 8 minutes. Add vinegar.

Return chicken pieces to pan, cover and place in oven. Cook chicken until tender and cooked through, about 45 minutes.

Serves 4