2 lbs. chicken parts
1/4 c. seasoned flour
Oil
1/2 med. green pepper, cut into strips
1/2 c. onion, sliced
1/8 tsp. thyme
1 can tomato soup
1/4 c. water
1 tsp. vinegar

Dust chicken with flour. In skillet, brown chicken in hot oil. Cover, cook over low heat 45 minutes. Uncover last 10 minutes to crisp chicken. Remove chicken. Pour off all but 2 tablespoons oil and drippings. Cook green pepper and onions with thyme until tender. Add other ingredients. Heat, stirring to loosen browned bits. Serve over chicken.