Alterations: This recipe is for chicken with the bones in it. I used boneless breasts and it worked out fine. Also, the
first time, since Green Peppers were looking really sad at the store, I used a mix of red and yellow peppers, which also turned out
fine, it also adds some much needed colour to the dish. So I would recommend some mix of the Green, Red and Yellow peppers.
3 to 3 ½ lbs Chicken, cut up
1 clove Garlic, pealed and minced
½ medium Onion, chopped
3 oz Olive Oil
1 tbs Butter, unsalted
1 lb small Potatoes, scrubbed, skins on, quartered
16 oz can Italian Plum Tomatoes, drained
1 lb Green (Bell) Peppers. Cored, seeded and cut length wise into 2” strips
2 Bay Leaves
Dash of Thyme
½ tsp crushed hot Red Pepper Flakes
Salt, to taste
Pepper, freshly ground, to taste