This dish can be accompanied by rice pilaf.
Warm half of the peanut oil in a cocotte, then brown the finely chopped onions, the pressed garlic and the peppers cut into strips, their pips already removed. Leave to cook for approx. 5 min.
Blanch the tomatoes, skin them and chop them into pieces, then add to the peppers.
Season and cover, leave to simmer for approx. 20 min..
Heat the remainder of the peanut oil in a cocotte, then add the seasoned chicken pieces, deglaze with white wine and add to the vegetables in the cocotte, together with the bouquet garni. Cover and allow to cook for 30 min.
*Alcohol abuse puts your health at risk. Drink with moderation.