2 1/2 lb. broiler-fryer chicken
1/4 c. shortening
1/2 c. all-purpose flour
2 c. thinly sliced onion rings
1 sm. green pepper, chopped (about 1/2 c.)
2 cloves garlic, crushed
1 (16 oz.) can whole tomatoes, drained
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushroom stems and pieces, drained
1 tsp. salt
1/4 tsp. dried oregano leaves

Cut chicken into pieces, cut each breast half into halves. Heat shortening in 12 inch skillet. Coat chicken with flour. Cook chicken in shortening over medium heat until light brown, 15 to 20 minutes. Remove chicken from skillet. Add onion rings, green peppers and garlic to skillet.

Cook and stir over medium heat until onion and green pepper are tender. Stir in remaining ingredients. Add chicken. Cover tightly and simmer until thickest pieces are done, 30 to 40 minutes. Good served with rice or noodles.