Preparation:
Let's start from the chicken, cut the bones cleanly. Don't crush them because if you do, you'll get annoying bone chips inside the preparation. Take away the dirty scraps. Open the inside of the chicken and remove all the guts (liver, stomach, lungs and heart). Turn on the fire and place a pan on the top. Pour some oil and add a clove of garlic and some salt. Then add the eatable chicken pieces remained, brown the skin well. Add some salt and pepper and mix everything. Then take some tomatoes, peel them by putting them in a pot with hot water (for 15 seconds) and afterwards in a pot with cold water, so it comes away easily. In the meanwhile turn the parts of the chicken in the frying pan. Take the tomatoes and remove some seeds. For the peppers: roast them with drizzle of oil, in the oven at 200 ° for 10 minutes. Drizzle the chicken with white wine and add the tomatoes and basil. Give it a good stir and after 30 - 40 minutes add the peppers and close the pan with a lid. Before you add the peppers remove their skin and cut them. Then add the peppers to the chicken Leave it cooking for ten minutes to let everything take on flavour. Then serve.
