1/4 c. oil
2 sm. chickens (parts of any kind)
1/2 c. flour
2-3 cloves shallots, chopped
1-2 cloves garlic, minced
1 green pepper, chopped
4-5 tomatoes, chopped in sm. pieces
1 1/2 c. fresh mushrooms, sliced
1/2 tsp. salt
1/4 tsp. white pepper
1/2 c. chicken broth
1 can (8 oz.) tomato sauce
1/2 bay leaf
1/8 tsp. thyme
1/8 tsp. marjoram

In large skillet, heat oil. Coat chicken with flour. Fry until well browned. Remove from skillet. Saute shallots, garlic, green pepper until tender. Mix in remaining ingredients except mushrooms. Return chicken to pan; bring to boil. Cover and simmer 30 minutes. Add mushrooms. Cook uncovered 15 minutes. Remove chicken to serving dish. Pour sauce over.

Sauce may be thickened with 1 tablespoon of flour. At this point, chicken may be put into casserole dish. Pour sauce over and around. Cover. Place in 350 degree oven for 40-45 minutes. Uncover; add mushrooms; return to oven for 15 minutes. Serve with rice and green vegetables. Enjoy!