Ingredíents
| Chícken: | |
| 6 | chícken thíghs or drumstícks (wíth skín) |
| ¼ | cup flour |
| ½ | tsp salt, to taste |
| ½ | tsp pepper, to taste |
| 1 | tbsp olíve oíl |
| Sauce: | |
| ½ | chopped oníon |
| ¼ | cup green peppers (coursely díced) |
| ⅓ | cup cooked ham (coursely díced) |
| 3 | garlíc cloves (mínced) |
| ½ | tsp dríed hot chílí pepper (optíonal) |
| 1 | tsp chícken stock powder |
| ⅓ | cup whíte wíne (optíonal) |
| 1 | cup canned díced tomatoes (or use fresh tomatoes) |
| ¼ | cup chopped fresh basíl |
| ¼ | cup chopped fresh parsley |
| 2 | tbsp pítted green/black olíves (díced) |
1) Wash chícken drumstícks and pad dry wíth paper towel. Combíne flour, salt and pepper and roll chícken ín flour, shake off excess
2)In a large, deep fryíng pan, heat the olíve oíl over moderately hígh heat. Cook the chícken untíl browned, turníng, about 8 mínutes. Remove the chícken from the pan. Leave about 1 tablespoon fat ín the pan.
3)Reduce the heat to moderately low. Add oníon, garlíc, green pepper, ham, and cook, stírríng occasíonally, untíl the green pepper starts to soften, about 3 mínutes.
4) Add the wíne to the pan and símmer 1 to 2 mínutes. Add the chícken stock powder, tomatoes, dríed hot pepper, basíl, parsley, olíves and símmer for 5 mínutes.
5) Add the cooked drumstícks and any accumulated juíces. Reduce the heat to low and símmer, covered, for 10 mínutes. Add the remaíníng parsley to garnísh on top.
