1 chicken, 2 1/2 to 3 lb., cut up
Salt and pepper to taste
1/2 c. melted shortening
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
2 tbsp. melted butter
1 1/2 tsp. salt
1 tsp. black pepper
1 tbsp. flour
1 can (16 oz.) tomato sauce
1 1/2 tbsp. sugar
1/2 tsp. thyme
1/2 tsp. lemon juice
Cooked rice

Sprinkle chicken with salt and pepper and brown in hot shortening in skillet. Remove chicken from skillet and place in a 9 x 13 inch baking dish. Sauté onion, celery, green pepper, and garlic in butter. Sprinkle over chicken. Combine remaining ingredients except rice in saucepan and simmer over low heat for 10 to 12 minutes. Pour over chicken.

Bake uncovered at 350°F for one hour. Serve over rice. This is great to prepare a day ahead.