2 lbs. chicken parts
2 tbsp. shortening
1 (10 3/4 oz.) can tomato soup
1/4 c. water
1/4 c. dry red wine or 1 tbsp. vinegar
2 lg. cloves garlic, minced
1 tsp. oregano, crushed
1/4 tsp. salt
1/2 medium green pepper, cut into strips
1/2 c. chopped onion

In skillet, brown chicken in shortening; pour off fat. Add remaining ingredients. Cover; cook over low heat 45 minutes. Stir now and then. Uncover; cook until sauce thickens to desired consistency. 4 to 6 servings.