Spicy Chicken Fricassee
A recipe from the Sneaky Kitchen
1 fryer, cut up, OR  3  - 3 1/2 lbs. of your favorite chicken pieces
2/3 C. white wine, or 2/3 C chicken broth + 1 tsp lemon juice
2 tablespoons olive oil 
1 medium to large onion
1 med. carrot, scrubbed or scraped
1/2 red bell pepper, cut in thin strips
1 med. bell pepper, cut in thin strips
1 medium zucchini
1 large stalk of celery
2 medium potatoes
1/3 cup raisins
1/3 cup broken salad olives
2/3 cups ketchup
1 hot pepper, such as jalapeno
4 large garlic cloves
1 teaspoon dried oregano
1/2 teaspoon black pepper or to taste
1/2 to 1 teaspoon salt or salt substitute
1/2 teaspoon ground cumin
1/3 cup honey

Wash chicken; cut into pieces. Remove visible fat. Heat olive oil in a lg. heavy skillet or chicken fryer fairly hot. Put chicken in hot oil; cook until chicken browns on all sides, turning occasionally. Pan should be hot enough to brown chicken without rendering too much liquid, but not so hot that it scorches.

Remove chicken to a plate. Drain off & discard oil & fat, leaving browned bits in pan. Return chicken to pan over med. heat. Cut veggies as follows, scattering over the chicken: Peel & cut onion into wedges like apple wedges & add to pan. Add  julienne bell pepper strips. Cut celery & carrot into thin diagonal slices; cut zucchini into quarters lengthwise, cut into quarter-moon slices & add to pan. Peel potatoes & cut into quarters, adding  to chicken.

Sprinkle raisins & olives over all. Mince garlic & hot pepper & add with ketchup & wine or broth. Sprinkle with remaining seasonings (except honey). Cover tightly as soon as it comes to a boil. Turn heat very low & simmer until chicken is tender, perhaps about 20 to 25 minutes.    

Prepare rice while chicken to cooks. As soon as chicken & potatoes are tender, remove potatoes temporarily. Drizzle honey over chicken. With a spatula, tenderly turn the chicken to coat & mix. Turn heat up a little to boil the sauce down to about the thickness of gravy.  As soon as it thickens, add potatoes, turning gently to coat with sauce. Serve over hot rice.