3 to 3 1/2 lbs. roasting chicken, cut into pieces
1 lg. onion, coarsely chopped
4 tbsp. olive oil
1 clove garlic, finely chopped
2 c. fresh or canned tomatoes
1 c. coarsely chopped sweet green peppers
1/2 tsp. oregano
Salt and pepper

Brown onion slightly in 2 tablespoons olive oil. Remove onion pieces from pan and reserve for later. Dredge chicken with flour seasoned with salt and pepper. Saute chicken until well browned on all sides in the oil onion was browned plus 2 more tablespoons olive oil. Add tomatoes, garlic and sweet peppers.

Return the browned onion to the pan and simmer chicken and vegetables together covered for 15 minutes over very low flame. Add 1/2 cup chicken broth to the liquid in the pan and season with salt and pepper to taste. Cover and simmer for about 30 minutes or longer until chicken is done.