2 tbsp. vegetable oil
3 1/2 lb. broiler-fryer chicken, skinned, cut up
1/2 lb. mushrooms, sliced
1 green pepper, cut into strips
1 med. onion, chopped
1 clove garlic, minced
1 (14 1/2 oz.) can whole tomatoes, crushed
1/2 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. ground black pepper

This recipe can be cooked in one pan.

In large non-stick skillet, heat oil over medium-high heat. Add chicken; cook until browned on all sides, removing pieces to plate after they are browned.

To drippings remaining in skillet, add mushrooms, green pepper, onion, and garlic; cook, stirring, about 5 minutes, until vegetables are soft. Return chicken to skillet. Add tomatoes, salt, oregano and pepper; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes until chicken is fork tender.

Remove chicken to serving platter; cover and keep warm. Increase heat to high; cook mixture in skillet 6 to 8 minutes until slightly thickened. Skim off fat. Spoon sauce over chicken. Serves 4.