2 lb. chicken parts (thighs are good)
1/2 c. chopped onion
1/4 c. water
garlic powder
1/2 tsp. salt
2 tbsp. shortening
1 (10 3/4 oz.) can tomato soup
1/4 c. dry red wine (or 1 tbsp. vinegar)
1 med. green pepper (cut in strips)

In skillet, brown chicken in shortening, pour off fat. Add remaining ingredients. Cover. Cook over low heat 45 minutes, stirring occasionally. Uncover, cook until sauce thickens. 4 to 6 servings.