Romagna-style Chicken Stew with Peppers

Instructions

1. Cut the chicken into 8 pieces.
2. Heat the olive oil in a large, heavy pot over medium heat, add the finely chopped onion, and cook for about 5 minutes, stirring occasionally, until the onion starts to brown.  Remove the onion from the pan and set it aside.

3. Brown the chicken pieces in the pan. Add the wine and cook for several minutes. When the wine has evaporated, return the sautéed onion to the pan along with the tomatoes and the pepper strips. Add the salt and pepper, cover, and cook over low heat for 30 minutes, adding a little water if necessary to keep some juice in the bottom of the pan. Serve warm.