Ingredients

　　4 boneless chicken breast halves

　　1 large tomato, peeled and diced

　　2 cloves garlic, minced

　　2 bay leaves

　　1 teaspoon dried oregano

　　1/4 teaspoon black pepper

　　1/2 cup white wine

　　One 8-ounce can tomato sauce

　　1 medium onion, diced

　　12 pitted green olives

　　1 tablespoon capers

　　1 1/2 teaspoons olive oil

　　1 green bell pepper, sliced

　　Salt

　　One 2-ounce jar pimentos

　　Put all the ingredients except the pimentos in a Dutch oven on top of the stove. Over medium heat, bring to a boil. Reduce the heat and cook until the chicken is tender. Stir in the pimentos. Serve the fricasé over rice.

　　Paula Deen's Kitchen Classics