Chicken with bell peppers

Ingredients
1 chicken, about 2 ½ lb
3 cloves garlic, finely chopped
½ cup extra-virgin oil
14 oz peeled and chopped canned or fresh tomatoes
Salt and freshly ground black pepper to taste
1 lb bell peppers, mixed colors
1 cup dry white wine

Directions
Rinse the chicken under cold running water and dry with paper towels. Cut into 8 pieces
Saute the garlic in 2 tablespoons of the oil for 2-3 minutes, then add the tomatoes. Season with salt and pepper and cook over medium heat for 15 minutes, or until the sauce reduces.
Clean the bell peppers, removing the seeds and core. Cut in quarters and place under the broiler until the skin blackened. Peel the blackened skin away with your fingers. Rinse the peppers and dry with paper towels. Cut into thin strips.
Saute the chicken in the remaining oil. Season with salt and pepper, then pour in the wine. Cook over medium heat for 15 minutes. Add the tomato sauce and bell pepper and cook for 10 minutes more.