Title: Chicken with red and yellow bell peppers
 Categories: Chicken, Main dish, American
      Yield: 4 Servings
 
      2    Chickens-2 1/2 lbs each
      1    Red bell pepper-halved, seed
      1    Yellow bell pepper-seeded, h
      1 c  Olive oil-virgin
      4 c  Garlic-chopped fine
  1 1/2 c  Roma tomatoes-16 oz size-cho
      1 c  Chicken stock
      3 tb Oregano-fresh, finely choppe
           Salt and pepper
 
  Fat grams    per serving:              Approx. Cook Time:
  :35 Preheat oven to 400 deg F.  Cut chickens into quarters. Cut bell
  peppers into strips.  Pour olive oil into a large roasting pan or
  ovenproof saute' pan and heat on top of stove.  When oil is hot, sear
  chicken parts over high heat for about 2 minutes each side, or until
  browned. Add bell peppers, garlic, chopped tomatoes, chicken stock,
  oregano, and salt and pepper to taste.  Cover loosely with aluminum
  foil, set in preheated oven, and bake for 10 minutes.
   Uncover, add juice from tomatoes, and bake for another 20 minutes,
  until most of the juices have evaporated. From: Harry's Bar and
  American Grill, an offshoot of the original Harry's Bar in Florence.