Cut the chicken up into pieces. Slice the onion. Prepare the garlic for crushing. Remove core and cut red pepper into strips. Cut tomato in half, remove seeds, and dice.

Heat oil in Dutch oven. Brown the chicken pieces. Cover and cook for 8 minutes altogether. Drain off accumulated fat; this to keep the dish from becoming excessively fatty.

Add the onion, crushed garlic, 1/4 teaspoon salt, pepper, marjoram, and thyme. Cover and cook over low heat for another 10 minutes.

Add the red pepper, tomatoes, basil, another 1/4 teaspoon salt, and pepper. Cover and cook 15 minutes, until peppers are tender. Turn the chicken pieces over as needed for even cooking.

Meanwhile, peel the orange. If necessary, divide and keep unused portion for another occasion. Slice orange, removing any seeds.

Serve dish, over noodles or brown rice, garnished with orange slices.

Serves 2

Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952

Is this recipe a New World variation of Poulet Basquaise?