2 lb. chicken parts
2 tbsp. oil
1 can tomato soup
1/4 c. dry red wine
1/2 c. chopped onion
1 tsp. oregano
1/4 tsp. salt
1/2 med. green pepper

In dutch oven, brown chicken in oil. Pour off excess fat. Mix remaining ingredients except green pepper. Pour over chicken and cook over low flame for 30 minutes. Add pepper cut into strips. Cook 15 minutes more. Stir now and then. Serve over rice, noodles or macaroni. Makes 4 servings.

Livingston, NJ