chicken fat (from thigh by tail) (or substitute 2 Tablespoons olive oil)
1 medium onion, thinly sliced into 1/2 rings
1 green pepper, sliced into 1/2 rings
4 cloves garlic, sliced
2 medium tomatoes, seeded and diced
4 cups chicken broth
2 cups white (or rosé) wine
1 1/2 teaspoons chicken boullion
1 Tablespoon chili powder (more if you like it)
1 can french style green beans
2 cans albacore (or solid white tuna)
In a sauté pan render the chicken fat and remove.
Add the onions, peppers and garlic to the pan.
Sauté lightly being careful not to burn.
Add the tomatoes and warm through.
Add the broth, wine, boullion and chili powder.
Heat to a simmer, but do not boil.
Adjust spices (boullion and chili powder) at this point.
Add the green beans and break-up the tuna into the pan.
Return to a simmer.
Serve with sourdough rolls with melted butter and garlic.