1 (2 1/2-3 lb.) fryer, cut into serving pieces
2 tbsp. oil
1/2 c. minced onion
1/2 c. chopped green onion
1 minced clove garlic
1 (28 oz.) can tomatoes
1/2 c. white wine
1/2 tsp. thyme
2 bay leaves

Heat oil in heavy skillet and quickly brown chicken pieces. Remove to casserole. Add pepper to taste.

In same skillet, lightly brown onions, green pepper and garlic. Add to casserole along with tomatoes, wine and herbs. Cover and bake at 350 degrees, about 1 hour until chicken is tender.