1. In a large plastic bag combine flour, salt and cayenne pepper. Add chicken, a few pieces at a time, shaking to coat. 2. In a large Dutch oven cook chicken in hot oil over medium high heat about 10 minutes or until lightly browned, turning to brown evenly. 3. Add undrained tomatoes, potatoes, onion, olives, wine, capers, herbs and garlic. Bring to a boil; reduce heat. 4. Simmer, covered, for 35-40 minutes until chicken is no longer pink. 5. Transfer chicken to a serving dish. Cover and keep warm. 6. In a small bowl combine the water and cornstarch; stir into tomato mixture. 7. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes longer. Pour tomato mixture over the chicken to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
