1
Heat olive oil in a large skillet over high heat.
2
Add chicken pieces and brown.
3
Add garlic, sauté until garlic is limp, about 3 minutes.
4
Sprinkle with salt and pepper.
5
Cook 1 min. then add wine and chicken stock (or water).
6
Cover and simmer, stirring occasionally until chicken is tender and cooked through, approx. 20 minutes.
7
Preheat oven to 425°F-220°C.
8
Blanch celery and green peppers, drain and discard liquid.
9
When chicken is done, drain off liquid, reserving 1/2 cup.
10
Combine chicken, reserved chicken liquid and vegetables.
11
Pour into pie pan, sprinkle with cheddar cheese and bake for 20 minutes. Stir in eggs till blended. Pour into greased 9 inch baking dish.
Bake uncovered at 350 for 1 hour or until knife comes out clean.