You cut up a small chicken into 10 pieces (see below) and brown them lightly in a braiser in olive oil. Add the bell peppers, sliced into strips along with a clove or two of lightly crushed garlic, season with salt and pepper. Allow the vegetables to insaporire for a minute or two, then add a splash of white wine and allow it to evaporate completely before adding a couple of canned tomatoes, squeezed between your fingers, or bit of tomato purée.

Lower the heat, cover and let the chicken to braise for a good 45 minutes, or until the chicken is well done and the sauce well reduced. Allow to rest for a few minutes and then serve.