Chicken fricassee with bell pepper

Wash chicken legs under cold water and dry. Then put them on a cutting board and cut them at the joints, separating the hips from the lower leg.

Peel garlic, rinse and finely chop. It can also be crushed using a special press.

Put the garlic in a small deep container and mix with salt and ground black pepper. Pour in the same orange juice and mix well. Instead of orange juice, you can also use lemon juice, lime and a mixture of the above.

Dip chicken pieces in orange marinade, put in a bowl and cover with cling film. Put a bowl of chicken in the refrigerator for an hour or two (as much as possible), so that the meat is well marinated.

Peel the onion, rinse and cut into half rings. Remove the stalk and all the seeds from the Bulgarian pepper, and then cut into thin strips.

Pour vegetable oil into a large frying pan and heat it. Then remove the chicken from the marinade (do not throw the marinade away!) and fry it over medium heat until brown.

Add the chopped onion and bell pepper to the pan, mix everything and fry until the onion becomes transparent (about 3 minutes).

Pour white wine (preferably dry varieties) and tomato sauce into the pan. Add the remains of the marinade in which the chicken was. Add capers, olives and a little raisins.

Peel potatoes, rinse and cut into small cubes. And then also transfer to a frying pan.

Mix all the ingredients in the pan gently. Reduce the heat, cover the pan with a lid and simmer all together for about half an hour until the meat and potatoes are ready.

At the end, taste the dish and, if necessary, add salt or ground black pepper. And the chicken fricassee with bell pepper is ready! Before serving, sprinkle it with fresh herbs.

Bon appetit!