This is an old favorite of Dave’s, and great for company. Upping the pepper in the flour mixture makes it spicier. As with most stews, it’s better the second day.
Ingredients:
6 lbs. Chicken Breasts
¼ c Flour
2 tsp Salt
1/8 tsp Pepper
6 tbsp Olive Oil
—
12 small Carrots, cut into strips
2 c Celery, cut diagonally
4 mdm Onions, cut in eights
6 cloves Garlic, minced
4 Green Peppers, chopped
2 lbs Stewed Tomatoes
2 c White Wine
1 tsp Basil, crushed
½ Bay Leaf
Salt, to taste
Directions:

1. If using whole chicken, cut into serving pieces.
2. Combine flour, salt, pepper, and dredge chicken in mix.
3. Heat oil in Dutch Oven, and brown chicken.
4. Drain (leaving in little crispy bits), then add the rest of the ingredients.
5. Simmer 1-1½ hours, until chicken is tender.

Serve over buttered noodles or rice.
Prep Time: 2 hrs.
Servings: 8
Source: LA Times