6 each chicken drumstick and thigh
Salt and pepper
3 Tbl olive oil
1 onion, chopped
1 tsp minced garlic
1 jalapeno, minced
Red pepper flakes to taste
2 bell peppers, chopped; use red, green, gold or a variety
1 Tbl tomato paste
1 cup white grape juice
2 cups chicken broth
1 (14oz) can diced or crushed tomatoes
2 Tbl balsamic vinegar
Preheat oven to 400 degrees. Season chicken with salt and pepper. Heat oil in large oven proof pot. Add chicken in batches not to crowd the pan and cook until browned on all sides. Transfer chicken to platter and set aside.
Add onion, garlic, jalapeno and red peppers flakes and bell peppers to pot; cook for 3-4 minutes. Add tomato paste and cook 1 minute more.
Add grape juice and simmer, scraping up the browned bits from the bottom of the pan. Add the chicken broth, canned tomatoes and the vinegar. Set chicken pieces back in pan. Cover tightly and place in heated oven. Bake for 40 minutes or until chicken is cooked through.
Delicious served with rice, pasta or polenta.