Chicken and Peppers from Epirus Recipe

Directions:

1. Heat 3 tablespoons of butter in a large, heavy pot or Dutch oven over medium-high heat.
2. Sear the chicken pieces in batches until lightly browned on all sides (7 to 8 minutes) and reserve.
3. Add another tablespoon or so of butter (enough to comfortably sauté) and cook the onions, garlic and bell pepper, stirring, over medium heat until softened (about five minutes).
4. Return chicken and any accumulated juices to the pot and season to taste with salt and pepper.
5. Stir in the spices, hot pepper(s) and tomatoes.
6. Add enough water to barely cover chicken .
7. Cover the pot, reduce heat to low, and simmer till chicken is very tender and the sauce is thick (about one and a half hours).
8. Swirl in the last bit of butter and serve hot with lots of bread to soak up the sauce.