this is not traditional, but it is very, very good.
handful of pinenuts
handful of shelled pistatios
handful of chopped sun dried tomatos
large union, chopped
1 each green red yellow peppers, and tomato, chopped
brown the above in oil (I put about half of the oil olive oil, even though it smokes relativly low, I like the flavor and don't let this get too hot), in a very large pan that is at least 3 inches deep. chop up your chicken and put it on top of the vegitables to brown. flip as needed. when brown, start pouring in wine and beef broth, in equal parts, until you cover up about halfway up the chicken. lower the heat to a simmer. as the liquid boils off, keep adding more or less one bottle and a similar amount of broth. cook until the meat pretty much falls apart.
I add a small container of turkish salad to this as it is cooking (available where humous is sold, usually).
