2 lb. chicken parts
2 tbsp. shortening
1 can Campbell's tomato soup
1/4 c. water
1/4 c. dry red wine or 1 tbsp. vinegar
2 lg. cloves garlic, minced
1 tsp. crushed oregano
1/4 tsp. salt
1/2 med. green pepper, cut into strips
1/2 c. chopped onion

In skillet, brown chicken in shortening; pour off fat. Add remaining ingredients. Cover and cook over low heat 45 minutes. Stir now and then. Uncover and cook until sauce thickens to desired consistency. 4-6 servings.