1 (2 1/2 to 3 lb.) frying chicken, cut up
Flour
1/4 c. Planter's oil
1 c. sliced onion
1/2 c. sliced green pepper
1 med. clove garlic, minced
1 (15 oz.) can 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 Planter's oil in a large skillet. Brown chicken pieces; remove and set aside.

Saute onion, 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. Serves 4.