Chicken in Picante Sauce 2 lb. chicken pieces 2 green pepper 4 tomatoes 3 cloves garlic 1/3 cup cooking oil 1 cup dry white wine (I used Vermouth) black pepper, marjoram salt small bunch of parsley Wash the chicken pieces and dry them well. Rub the salt and black pepper on surface. Clean and slice up the green pepper without the veins and seeds. Boil tomatoes in water for 30 seconds. In ice water peel them. Cut garlic into thin slices. Chop parsley. In a large pan heat oil. Put in chicken pieces and brown well on all sides. When brown, take chicken pieces out and keep warm. In the left-over oil sautee green pepper a short while. Add tomatoes, chopped, and put back chicken, add marjoram, garlic and small amount of parsley. Add wine, cover and slowly cook for one hour under lid. Take out chicken pieces again. Osterize in blender the juice in which it cooked and set over heat on stove. IT SHOULD BE A SAUCE NOW OF THE RIGHT CONSISTENCY. IF IT IS TOO LIQUID, THICKEN IT WITH A TINY AMOUNT OF ARROW ROOTS AND COOK FOR A SHORT WHILE LONGER. Put warm chicken pieces on individual plates and pour sauce over it. Cover with chopped parsley. For side dish, serve farfel, rice, or mashed potatoes. If served on a platter, give sauce in gravy boat. Serve with rice, or cooked pasta. Excellent. Gisela Weisz, Indianapolis, IN

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