1 med. chopped onion
1 med. thinly sliced green pepper
1 tbsp. butter
1 (28 oz.) can whole tomatoes
1/4 c. all purpose flour
1 bay leaf
1 tbsp. dried parsley flakes
1 tsp. salt
1 clove garlic, minced
1/2 tsp. oregano
1 tsp. paprika
1/4 tsp. pepper
1/4 tsp. basil
1/2 c. dry red wine or water
1 frying chicken, 2 1/2 to 3 lbs., cut up (can use chicken breast)

In a 3 quart micro proof casserole, combine onion, green pepper and butter. Cook, covered on Hi (max power) 4 to 5 minutes or until onion is transparent. Add tomatoes and flour, stir until smooth. Stir in all remaining ingredients except chicken. Cook, covered, on Hi (max power) 5 minutes. Add chicken pieces, immersing them in sauce. Cook covered on Hi (max power) 20 to 25 minutes or until chicken is tender. Stir once during cooking. Allow to stand 5 minutes, covered. Remove bay leaf before serving with cooked spaghetti or rice.