Recipe: Pollo a la Campesina (Rustic Chicken)

Pollo a la Campesina (Rustic Chicken)

1 1/4 lb. tomatoes
2 large red bell peppers
1 oven ready chicken (about 3 lbs.)
3 tsp. olive oil
Salt and fresh-ground pepper
1 tsp medium-hot paprika
4 garlic cloves, peeled and crushed
1 cup dry white wine
1 small, dried, chile pepper
1 sprig fresh thyme
1 bay leaf
4 Tbsp. pimiento-stuffed olives

Preheat oven to 475 degrees Farenheit, then reduce heat to 350.

Plunge the tomatoes briefly into boiling water, skin, and cut into eighths.

Skin the bell peppers, then halve, remove the stalks, seeds, and ribs, and cut flesh into strips.

Divide chicken into 8 pieces; brown in oil over medium-high heat. Season with salt, pepper, garlic, and paprika. Pour in wine, then add the chile pepper, thyme, bay leaf, tomatoes, and peppers. Cover and cook in the oven for about 50 minutes.

About 10 minutes before the end of the cooking time, slice the olives and stir into the casserole. Serve with crusty white bread.

Servings: 4