• 1-1/2 Tbs. olive oil
• 3-1/4 lbs. mixed chicken fryer parts, cut into serving pieces
• 1 large red bell pepper, seeded and cut into 1 inch squares
• 1 large green bell pepper, seeded and cut into 1 inch squares
• 2 medium onions, cut into thin wedges
• 1/4 lb. small mushrooms, halved or quartered
• 1/4 lb. smoked ham, diced
• 2 Tbs. sherry vinegar or white wine vinegar
• 2 large tomatoes, diced
• 1/3 cup chicken stock
• 1 tsp. dried marjoram, or 2 tsp. fresh, minced
• 1/8 tsp. cayenne
• 1/3 cup ripe olives
• 3 Tbs. tomato paste

Heat oil in a nonreactive Dutch oven over medium high heat. Add chicken and cook 8-10 minutes, turning, until browned on both sides. Remove chicken from pan and set aside. Stir in next 5 ingredients and cook 4-5 minutes, stirring often, until peppers begin to soften. Pour in vinegar and stir up any browned bits from bottom of pan. Add next 4 ingredients and salt to taste. Reduce heat to medium low, cover and gently simmer 35-40 minutes, until chicken is tender and no longer pink in center. Transfer chicken and vegetables to a platter and keep warm. Add olives and tomato paste to the pan juices. Boil, uncovered, 2-3 minutes, until slightly thickened. Pour sauce over chicken.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 1008, fat 69.6g, 62% calories from fat, cholesterol 289mg, protein 72.9g, carbohydrates 22.0g, fiber 4.8g, sugar 11.2g, sodium 537mg, diet points 25.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.4, Fruit: 0.0, Bread: 0.0, Lean meat: 10.1, Fat: 7.8, Sugar: 0.1, Very lean meat protein: 0.0

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The recommended wines are: Pinot Blanc, Burgundy, or Cabernet Sauvignon.