2 1/2 to 3 lb. fryer chicken, cut up (chicken pieces can be used)
1/4 c. shortening
1/2 c. flour
1 med. onion, sliced
1/2 c. chopped green pepper
2 garlic cloves, crushed
2 (15 oz.) cans tomatoes, drained
1 (8 oz.) can tomato sauce
1/2 c. sliced mushrooms
1 tsp. salt
1/4 tsp. oregano

Wash chicken and dry. Melt shortening in large skillet. Coat chicken pieces in flour. Cook chicken in shortening over medium heat 15 to 20 minutes until light brown. Remove chicken; set aside.

Add onion, green pepper and garlic to skillet; cook until onion and pepper are tender. Stir in remaining ingredients. Add chicken. Cover and simmer 40 minutes. Serve with rice or pasta.