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1
Rinse chicken pieces and pat dry.
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2
Cut breast halves, if used, in half crosswise.
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3
Heat oil in a wide frying pan over medium heat.
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4
Add chicken, 4 or five pieces at a time (do not crowd).
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5
and cook until well browned on all sides.
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6
Remove pieces as they brown and transfer to a deep 5 to 6 quart casserole.
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7
When all chicken is browned, pour off and discard all but 2 T of the drippings.
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8
Add onions and bell peppers to drippings in pan.
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9
Cook, stirring often, until onions are soft but not browned.
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10
Stir in garlic, oregano, and cumin; then add tomato sauce and wine.
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11
Cook, stirring often until sauce comes to a boil.
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12
Boil gently, uncovered for 5 minutes.
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13
Peel potatoes, if desired, and cut into quarters.
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14
Add to chicken with raisins and olives.
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15
Pour sauce over chicken.
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16
(At this point, you may cover and refrigerate for up to a day).
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17
Bake covered in a 375 oven until meat near bone is no longer pink when slashed and potatoes are tender (1 and 1/2 hours).
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18
Stir in peas.
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19
Insulate to transport hot.
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20
Offer salt to add to taste.
