2 tbsp. olive or vegetable oil
1 med. onion, sliced or diced
1 sm. green pepper, seeded and sliced
3 cloves of garlic, crushed or 2 tsp. garlic powder
6 chicken thighs, skinned
1 (8 oz.) can tomato sauce, rinse can with 4 oz. water
1 1/2 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
1/4 tsp. each: marjoram, thyme, rosemary, sage, oregano and basil or 2 tsp. Schilling Italian seasoning

In a medium saucepan or Dutch oven, heat oil over medium heat. Saute onion and green pepper until tender, add garlic if using fresh. Add chicken and brown. Drain excess oil and fat, return to pan to heat and add tomato sauce and water. Season and stir well. Simmer 1-2 hours until chicken is tender. Remove chicken to warm plate and serve alongside sauce over pasta.

(Variation - a 1 to 2 pound pot roast may be substituted for the chicken).