1/2 med. green pepper
1/2 med. onion
1 clove garlic
8 pieces chicken
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
3 tbsp. oil, divided
1 (1 lb.) can Italian plum tomatoes
1 cube chicken bouillon, crushed
3/4 tsp. oregano
1 bay leaf

Core and seed green pepper; cut into small pieces. Coarsely chop onion and mince garlic. Set aside. Wash chicken and dry with paper towels. Trim off excess fat. Combine flour, salt and pepper in plastic bag. Add 1 piece of chicken at a time, and shake bag to coat evenly with flour. Shake off any excess.

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add half of the floured chicken pieces; brown evenly on all sides, about 10 minutes. Remove browned chicken and set aside. Brown the remaining chicken pieces, then clean the skillet.

Heat remaining tablespoon of oil in the clean skillet, and saute green pepper, onion and minced garlic until onion is soft and translucent. Add the canned tomatoes, plus any juice. Stir in the crushed chicken bouillon cube; oregano and bay leaf. Add the previously browned chicken to the tomato mixture in the skillet. Braise the chicken by covering the skillet, lowering the heat, and letting the chicken simmer gently in the tomato sauce for about 20 minutes. Stir occasionally to make sure tomato sauce doesn't stick to pan, and regular heat so sauce bubbles gently but does not come to boil.

When chicken is done, remove from skillet. Reduce the sauce by boiling it rapidly over high heat until sauce thickens, about 3 minutes. Discard bay leaf. Return chicken to pan, and keep covered until ready to serve. Serves 4.