2 2-lb broilers, cut up into portion pieces
1 cup all-purpose flour
1 cup peanut oil
1½ cups finely chopped onion
1 cup finely chopped green bell pepper
3 cloves garlic, sliced paper thin or finely minced
1 #2 can tomatoes, coarsely chopped
1 small can tomato sauce
1 small can tomato paste
1 cup dry red wine or water
1 teaspoon salt
¼ teaspoon pepper
3 bay leaves
½ teaspoon crushed thyme
½ teaspoon sweet basil

Dry each piece of chicken on paper toweling. Place flour in a paper sack or plastic bag and shake each piece of chicken until thoroughly coated. Heat oil in large skillet. Place chicken, skin-side down, in hot oil and brown evenly on both sides. Remove chicken from skillet and set aside.

Add onion, bell pepper, and garlic. Continue cooking over moderate heat until the onion is limp and glazed. Transfer onion mixture to dutch oven and add chicken. Mix well. Add remaining ingredients, stir well, cover tightly and cook over low heat 35 minutes. Turn chicken pieces once during cooking period. Chicken is done when largest pieces are easily pierced.

Serve over cooked pasta or rice.