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1 frying chicken (2 - 2 1/2 lbs.)
1/4 c. flour
1/2 tsp. salt
1 tsp. paprika
2 tbsp. cooking oil
1 clove garlic, minced
2 onions, sliced
1/2 c. green pepper
3 cans tomato soup
1/2 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
1 bay leaf, crumbled
1/2 c. dry red wine

Wash and dry chicken pieces; shake in bag with flour, salt, and paprika. Heat oil in skillet and brown chicken. Remove chicken and drain on a paper towel. Saute peppers, onion, and garlic. Add remaining ingredients. Place chicken in sauce and cook slowly for about 1 hour. Makes 4 servings.
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