6 chicken thighs
Flour
1 can S & W Italian style stewed tomatoes
1 med. white onion, diced in med. pieces
2 cloves garlic, chopped
4 tbsp. olive oil
1 tsp. mixed Italian seasonings
1/2 tsp. oregano
2 tbsp. dried parsley or 1/4 c. fresh chopped parsley
Salt and pepper to taste

Wash chicken and remove skin. Pat dry with paper towel. Shake in bag with small amount of flour. Brown in 2 tablespoons of olive oil. Set aside.

Saute onion in 2 tablespoons of olive oil until transparent. Add garlic. Chop tomatoes in blender for about 10 seconds. Add to onion and garlic. Cook for about 10 minutes over low heat.

Arrange chicken pieces in 9x13 inch pan. Pour tomato mixture over chicken. Sprinkle Italian seasoning, oregano, and parsley over top. Cover and bake for 1 hour in 325 degree oven. Check at 20 minute intervals and baste. Cook uncovered for about 30 minutes to reduce liquid. Serve with rice or orzo. Serves 4-6.