Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken
3 lb Each -- cut into serving
Size pieces
8 tb Olive oil
2 Onions
Finely minced
3 Garlic cloves
Finely minced
1 1/2 Red peppers
Finely sliced
1 1/2 Green eppers
Finely sliced
1/4 ts Saffron
pn Hot red pepper
1/2 c Proscuitto
Finely cubed
4 lg Ripe tomatoes
Peeled -- seeded and finely
Chopped
1/2 c White wine
Bouquet garni*
1 c Chicken stock
12 Raw shrimp
Peeled
2 tb Finely minced parsely
Salt and pepper

--------------------------OPTIONAL-------------------------------
1 ts Tomato paste
2 ts Cornstarch
Mixed with a little wine

--------------------------GARNISH-------------------------------
French bread fried in olive
Oil

*BOUQUET GARNI: In a pice of cheesecloth, tie the following: 3-4
sprigs of parsely, 1 bay leaf, 1/2 celey stalk with leaves,1/2 ts dry
thyme. Leave the string long enough to hand the garni in the pot and
tie the string to the pot handle for easy removal.
Dry the chicken pieces thoroughly with paper towels. season with salt
and pepper. In a large skillet or chicken fryer, ehat 4 Tb of olive
oil. Add chicken pieces a few at a time and brown then on all sides
over meidum heat, partially covered. remove each piece as finished
and reserve. add a little more oliv

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