1/2 c. tomato ketchup
3 tbsp. butter
2 to 2 1/2 lbs. chicken
1/2 c. water
4-6 peeled quartered potatoes
1 green bell pepper, chopped
1 c. sliced onion
1/2 to 1 tsp. salt
1/2 tsp. pepper

In Dutch oven brown chicken in 3 tablespoons of butter. Remove chicken. Stir in tomato ketchup and water, stir well. Add quartered potatoes, then add bell pepper and onion. Top with browned chicken. Season with salt and pepper. Cover and simmer over low heat for 1 hour until potatoes are tender. Baste occasionally. Makes 4-6 servings.