1/2 c. olive oil
2 cloves garlic, sliced thin
2 to 3 lbs. chicken (breasts, legs, etc. for frying)
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
3 1/2 c. canned tomatoes
1 1/4 tsp. salt
1 tsp. oregano
1/2 tsp. pepper
1 tsp. chopped parsley

Heat olive oil and garlic in large skillet until garlic is lightly browned. Mix together 1/2 cup flour, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper. Coat chicken in flour mixture. Brown chicken in oil and garlic.

While chicken is browning, puree tomatoes in blender for 10 seconds. Mix tomatoes with 1 1/4 teaspoons salt, 1 teaspoon oregano, and 1/2 teaspoon pepper. After chicken is brown, slowly add tomato mixture and parsley to chicken. Cook slowly 25 to 30 minutes or until thickest pieces are tender.