1/4 cup flour
1/4 tsp salt
1/4 tsp black pepper
2 1/2-3 lbs chicken parts
2 tbs olive oil
2-3 cloves garlic, peeled
1/2 cup dry white wine OR dry vermouth
2 med red bell peppers, cut into 1/4″-wide strips
2 sprigs fresh rosemary, chopped, OR 1 1/2 tsp dried

preheat the oven to 375 degrees. lightly oil a roasting pan.

in a plastic or paper bag, combine the flour, salt, and 1.8 tsp of the black pepper. add the chicken parts and lightly dredge them in the seasoned flour, shaking off the excess.

in a lg skillet, warm the oil over medium-high heat. add the garlic and cook, stirring frequently, until golden brown, 2-3 minutes. discard the garlic.

add the chicken to the skillet in a single layer, skin-side down, increase the heat to high, and cook until one side is golden brown, 3-4 minutes. turn the chicken over and cook the other side until golden brown, 3-4 minutes. transfer the chicken pieces to the prepared roasting pan and set aside.

pour off all but a a thin later of fat from the skillet and return to medium heat. add the wine, increase the heat to medium-high, and boil until the liquid is reduced by half, 1-2 minutes. reduce the heat to medium, add the bell peppers and rosemary, and cook, stirring constantly, for 2 minutes.

spoon the bell pepper mixture over the chicken, sprinkle with the remaining 1/8 tsp black pepper, and bake for 15 minutes, or until the chicken is just cooked through.

serves 4