6 slices bacon
1 broiler fryer, cut into pieces
1 c. chopped onion
2 c. cut up cabbage
1 c. chopped celery
1 can (16 oz.) tomatoes, cut in quarters
1 tsp. salt
1/8 tsp. pepper

In large skillet fry bacon until crisp. Remove to drain. Add chicken to skillet, cook about 10 minutes turning to brown on all sides. Remove to plate. Add onion, celery and cabbage to skillet, stirring and cooking about 7 minutes. Remove any excess grease, place chicken back in skillet on vegetable mixture. Add tomatoes, bring to boil, turn down to simmer, cover and cook about 30 minutes or until chicken is fork tender. Crumble bacon over top and serve over rice if desired.