Recipe: Chicken in Red Wine Sauce (using bell pepper)

This recipe came from an old Sunset magazine

CHICKEN IN RED WINE SAUCE

2 broiler-fryer chickens (about 3 lbs. each), cut up
About 3 Tablespoons salad oil
16 small white boiling onions, peeled
1/2 pound mushrooms, sliced
1 green pepper, seeded and cut in 1-inch squares
1 clove garlic, minced or mashed
1/3 cup currant jelly
1 cup dry red wine
1 can (10 1/2 ounces) tomato puree
1/2 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
About 6 cups hot cooked rice

Prheat oven to 325 degrees F.

Wash chicken pieces; pat dry. In a large frying pan, heat 2 Tablespoons of the oil over medium heat; brown chicken pieces on all sides, a few pieces at a time, adding more oil if needed. Arrange chicken in a 3-qt. casserole with the onions, mushrooms and green pepper.

Combine the garlic, jelly, wine, tomato puree, salt, oregano and pepper. Pour over chicken and vegetables.

Cover and bake for 1 1/2 hours, or until chicken is tender. (Or refrigerate as long as overnight, then bake about 2 1/4 hours.)

Spoon rice into a large rimmed platter; top with chicken, vegetables and sauce.

Servings: 8.