Cuban Chicken Stew with Olives, Capers & Raisins

Recipe By :Fine Cooking: Comfort Food, p. 41
Serving Size : 6
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
2 1/2 pounds chicken thighs
3 tablespoons olive oil
1 medium onion — finely chopped
1 red or green bell pepper — finely chopped
4 cloves garlic — minced
1 teaspoon minced fresh oregano
1/4 cup finely chopped cilantro (to 1/3 cup)
salt
freshly ground black pepper
1/4 cup canned tomato sauce
1/3 cup chopped pimiento-stuffed olives
2 tablespoons drained capers
1/4 cup dark raisins
1/2 cup red wine

Mix the flour, salt, pepper, and paprika on a plate. Dredge the chicken
thighs in the flour mixture and shake off any excess. In a heavy pot, heat 1 tablespoon of the olive oil over medium-high heat and cook the chicken in batches (so it’s not crowded) until lightly browned on all sides.

Transfer the chicken to a platter and drain off any fat left in the pan.
Add the rest of the olive oil, the onion, and the bell pepper to the pan. Reduce the heat to low and cook, stirring, about 1 minute. Add the garlic, oregano, and cilantro, season well with salt and pepper, and
continue to cook for about 15 minutes. Stir in the tomato sauce, olives,
capers, raisins, and wine. (If you prefer a bit more sauce, add a little
chicken broth or water, but not wine, which would make it too acidic.)
Return the chicken to the casserole with any accumulated juices. Stir to
coat the chicken with the sauce; cover and simmer until the thighs are
completely tender when pierced with a knife, about 45 minutes. Season to
taste with salt and pepper. Serve hot.