(Large casserole dish w/ lid)

• 4 lbs skinless chicken thighs (with bones) ~ 12 pieces (or 3 lbs sliced breast cutlets – boneless, skinless)
• 3 T olive oil
• 1 medium yellow onion (~ 1 cup chopped)
• 1 tsp freshly ground black pepper
• ½ medium green bell pepper (~ ½ cup chopped)
• ½ medium yellow bell pepper (~ ½ cup chopped)
• ½ medium orange bell pepper (~ ½ cup chopped)
• ½ medium red bell pepper (~ ½ cup chopped)
• 3 cloves garlic, chopped
• 1 – 15 oz can whole peeled tomatoes, drained and coarsely chopped
• 1 – 15 oz can tomato sauce
• 2/3 cup raisins (golden or dark)
• ½ cup chopped olives (green or black)
• ½ cup sweet Vermouth or sweet Sherry
• *1 cube chicken bouillon, dissolved in 2 T water (*optional – taste sauce for salt quantity before adding dissolved cube)
  

Place chicken and chopped onion into large casserole dish w/ olive oil and cook over medium heat until meat is white on sides (~ 5 minutes). Then add black pepper along w/ chopped bell peppers and continue to cook stirring intermittently for another ~ 5 minutes. Add chopped garlic and coarsely chopped whole peeled tomatoes, stir and let cook for another few minutes. Then stir in remaining ingredients, cover and simmer for anywhere for 45 – 60 minutes, stirring occasionally.