1/4 cup vegetable oil
1 (3 pound) fryer, cut into serving pieces
1 cup chopped onions
1/2 cup chopped green bell peppers
2 tablespoons flour
1 1/2 cups bloody Mary mix
1 teaspoon chopped garlic
2 bay leaves
1/2 teaspoon salt (or more to taste)
1/4 teaspoon cayenne (or more to taste)
1/2 cup dry white wine
2 (10 1/2 ounce) cans beef consomm?
3 tablespoons chopped parsley

In a large heavy pot, heat the oil over medium-high heat and saut?the chicken, turning to brown on both sides. Remove the chicken and set aside.

Add the onions and bell pepper and saut?for about five minutes, or until they are soft. Reduce the heat to medium. Add the flour and stir constantly for about 5 minutes.

Add the bloody Mary mix, garlic, bay leaves, salt, cayenne, wine and consomm? Simmer for l5 to 20 minutes, stirring occasionally.

Add the chicken. Cover and simmer for about 45 minutes, or until the chicken is tender.

Add the parsley and serve over rice.

Yield: 4 to 6 servings.