Chicken cacciatore

Serves 4 with leftovers

Serve this old-fashioned Italian-American dish with rice.

1 tablespoon canola oil 1 large onion, sliced 2 bell peppers, cored and sliced 3 cloves garlic, chopped Salt and black pepper, to taste 1 teaspoon dried oregano 1 can (28 ounces) diced tomatoes 10 green olives, pitted and chopped 1/2 cup white wine 1/2 cup water 6 chicken leg quarters

1. Set the oven at 350 degrees. In a large flameproof casserole, heat canola oil over medium heat. Add onion, bell peppers, garlic, salt, and black pepper. Cook, stirring often, for 5 minutes, or until vegetables soften.