Greetings, Here's one from the Pepper Harvest Cookbook. No heat, but I'm sure you can improvise. The author is Barbara Ciletti -- it's a good book! Apparently this is best if the sauce is made a day in advance. Day 1. 2 purple bells cut in strips 2 red bells " 2 yellow bells " 1 big onion sliced 4 cloves garlic minced 1 tbsp dried oregano salt & pepper to taste 2 28-oz cans of tomatoes 3" sprig of rosemary 1/4 c. fresh lemon thyme 1 bay leaf 28 oz. water 1 lb mushrooms sliced 2 chickens (1-1.5 lb.) skinned and cut into pieces 1/4 c. extra virg. olive oil 2 c. flour Put peppers, onions, salt, pepper, and garlic in a bowl. Toss and let sit 10 mins. In a big stock pot combine tomates, rosemary, thyme, and bay. Add water, seasoning lightly with more salt and pepper. Cook on med. for 10-20 mins. or until it bubbles. Add pepper mixture and mushrooms. Cook 30 mins and stir frequently to prevent sticking (if it boils, lower heat). Remove from heat and let cool. Cover and refrigerate over night. Next Day Heat oven to 350. Put chicken in a big roaster. Brush each piece with oil, then dust with flour. Bake 30 mins. Add sauce. Bake, lightly covered for 1 hour basting every 20 mins. Serves 10 - 12 sounds good to me.