INGREDIENTS:
One 3-pound chicken, cut in pieces
4 tablespoons olive oil
12 large cloves garlic, peeled
12 peppercorns
12 small white onions, peeled
2 carrots, sliced
3 cups red wine vinegar
3 bay leaves
1 cup dry white wine.
3 peppers, red, green and yellow, cut in strips.
Brown the chicken pieces in the olive oil over moderate heat, about 7 to10
minutes. Transfer chicken to a platter and pour off all but 1 tablespoon
of olive oil.
To the pan add the garlic, peppercorns, and onions. Cook 4 minutes, then
add the carrots, red wine vinegar, bay leaves, and dry white wine. Bring
to a boil and simmer 35 to 40 minutes, until vegetables are tender. Add chicken
pieces and simmer 3 minutes.
Remove pan from heat and add the pepper strips. Let the chicken and vegetables
cool to room temperature and then chill them overnight in the refrigerator.
Bring the mixture to room temperature before serving.
Yield: 4 servings
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