2 or 3 lbs. chicken, cut up, (optional: skin removed)
Plain flour
1 can Italian tomatoes, processed
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
2 cloves garlic, minced
1 tbsp. Italian seasoning
Salt and pepper
Oil for sauteing
Chicken stock, white wine or water

Clean and pat chicken dry. Dredge in flour and brown slightly. Set aside.

Saute onions in oil and add red and green peppers, saute until tender. Add tomatoes, garlic, Italian seasoning, salt and pepper. Add stock or wine to increase moisture. Simmer until tender, approximately 20 to 30 minutes.