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Makes 6 servings.



  1. Mix flour, salt and black pepper. Roll chicken in flour mixture.
  2. Cook chicken in oil in large heavy skillet over medium-high heat, turning often, to brown all sides. Remove from pan; keep warm.
  3. Cook onion and garlic in same skillet until onion is lightly browned; remove garlic.
  4. Add tomatoes, bay leaf, cloves and parsley; stir well.
  5. Return chicken to skillet. Bring to a boil. Reduce heat; cover with tight-fitting lid and simmer 45 minutes.
  6. Stir in green pepper and wine. Cover and cook 5 more minutes.
  7. Remove bay leaf and cloves.
  8. Serve over hot rice.