Chicken Sauté, Mexicaine

Ingredients

• ¼ cup Chablis or other dry white wine
• 2 medium-size green peppers, chopped
• ½ to 1 teaspoon hot sauce
• 12 medium-size fresh mushrooms, sliced
• Hot cooked rice
• 1 (3 1/2- to 4-pound) broiler-fryer, cut up
• 3 medium tomatoes, peeled and quartered
• + 4 more ingredients
• • ½ teaspoon salt
  • 1 to 2 tablespoons seeded, chopped jalapeño peppers
  • ¼ cup butter or margarine
  • 1 medium onion, chopped

Sprinkle chicken with salt. Melt butter in a large Dutch oven; add chicken, and brown on all sides. Remove chicken, and set aside. Add onion and green pepper to drippings in Dutch oven; sauté until tender. Add next 5 ingredients, stirring well. Return chicken to Dutch oven, and cook, uncovered, o...

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