1 (3 lb.) fryer, cut-up
1/4 tsp. pepper
1 tsp. paprika
1/4 tsp. basil
1 tsp. oregano
1/4 tsp. garlic powder
1 c. diced green pepper
1 c. thinly sliced onions
1/4 c. plus 1 tbsp. flour
1 (12 oz.) can tomatoes
1 tbsp. parsley flakes
1 bay leaf
1/2 c. dry red wine

Place 1 tablespoon of flour in empty oven cooking bag. Add 1/4 cup flour to tomato liquid and mix until smooth. Add this and all ingredients to bag and mix well. Add the chicken, making sure the chicken is covered on top and bottom; close bag with tie.

Marinate several hours or overnight. Make 6 (1/2 inch) slits in top of bag. Place in baking pan. Bake at 350 degrees for 1 hour. Serve with rice or potatoes.