1 tbsp. flour
3 - 3 1/2 lb. chicken, cut up
1 tbsp. paprika
1 med. onion, sliced
1 green pepper, cut in rings
1 (4 oz.) can mushroom stems & pieces, drained
1/4 c. soy sauce
2 tbsp. wine vinegar
1 clove garlic, minced
1/8 tsp. oregano, crumbled

Shake flour in 10"x16" Brown Bag and place in deep roasting pan (2") or Pyrex dish. Wash and pat dry chicken pieces; sprinkle paprika evenly over pieces; place in oven bag; put onion, green pepper and mushrooms on top of chicken. Combine soy sauce, vinegar, garlic and oregano. Pour over chicken. Close bag with twist tie and make 6 (1/2") slits in top. Cook in preheated oven at 350 degrees for 1 hour or until tender. Thicken sauce if desired.