Instructions: Season the flour with salt and pepper and use to coat the chicken.

Heat the oil in a large pan add the onion and chicken and fry gently for 10 minutes until golden.

Pour off surplus oil.

Add the garlic vermouth and marjoram to the pan and simmer until the wine has almost completely evapourated.

Add the tomatoes with their juice the sugar and green pepper.

Cover and simmer for 30 minutes or until the chicken is cooked.

Lift the chicken onto a warmed serving dish and keep hot.

Boil the sauce briskly uncovered until reduced to a coating consistency.

Check the seasoning and spoon over the chicken to serve.

Serves 4

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