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8 tablespoons (1 stick) butter
2 large onions, diced
2 green bell peppers, stemmed, seeded, and diced
1 chicken (3 1/2 to 4 pounds), well rinsed, patted dry, and cut into 8 pieces
1 clove garlic, minced
1 can (16 ounces) stewed tomatoes (about 2 cups)
1 can (15 ounces) tomato sauce (1 3/4 to 2 cups)
2 bay leaves
1 teaspoon crushed dried oregano
1 teaspoon salt
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
1/2 cup dry red wine
Melt the butter in a non-reactive, large, deep skillet over medium heat. Add the onions and bell peppers and cook until the onions are translucent and the peppers are soft, 5 minutes. Use a slotted spoon to remove the vegetables to a bowl. Add the chicken and brown on all sides, 3 minutes per side.
Return the vegetables to the pan, add the garlic, and cook for 1 minute. Add the stewed tomatoes, tomato sauce, bay leaves, oregano, salt, celery seeds, and pepper and stir well. Cover, reduce the heat to low, and simmer until the chicken is cooked through and the sauce is thick, 35 to 40 minutes.
Slowly pour the wine into the skillet and stir to combine. Cook for 2 minutes more and serve.