1-1/2 Tablespoons olive oil 1 Tablespoon unsalted butter Salt and freshly ground black pepper One 3 pound free range chicken, cut into 8 pieces 1/2 cup dry white wine 1 pound roma tomatoes, quartered 2 garlic cloves, thinly sliced 3 small bell peppers (green and/or red), peeled, seeded and cut into 2" pieces 1 small onion, sliced 1 cup gf chicken stock 2 Tablespoons fresh basil, chopped
rinse and pat chicken dry; season with salt and freshly ground black pepper.
Heat olive oil and butter in a large pan over medium heat. Add chicken pieces and brown on all sides. Add wine and reduce by half. Add tomatoes, garlic, bell peppers, and onion. Season with salt and freshly ground black pepper. Add 1 cup of gf chicken stock to pan; cover and cook over low heat for 1-1/2 hours or until chicken is done. Sprinkle with fresh basil and serve immediately.