1 (2 1/2 to 3 lb.) frying chicken, cut up
flour
1/4 c. cooking oil
1 c. sliced onions
1/2 c. sliced green pepper
1 med. clove garlic, minced
1 can (15 oz.) tomato sauce
1/3 c. water
1 tbsp. chopped parsley
1/2 tsp. oregano leaves, crushed
1/4 tsp. thyme leaves, crushed
3/4 tsp. salt
Generous dash of pepper
1/4 lb. mushrooms, sliced

Coat chicken pieces with flour. Heat oil in large skillet. Brown chicken pieces; remove and set aside.

Saute onions, green pepper, and garlic in skillet until onion is tender. Mix in tomato sauce, water, parsley, oregano, thyme, salt and pepper. Add chicken; cover and cook over low heat 45 minutes, stirring occasionally. Add mushrooms and cook uncovered, 15 minutes or until sauce is desired consistency. Or bake in oven 1 to 1 1/2 hours. Serves 4.