2 1/2 lb. fryer, cut up (or individual pieces)
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/2 clove garlic, minced
2 tsp. parsley flakes
1 sm. can tomato sauce
1 sm. jar Ragu, Thick & Hearty
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. pepper
1/4 c. vinegar
1 tbsp. Worcestershire sauce
1 c. chicken stock
1 (3 oz.) can mushrooms (opt.)

Preheat oven to 350 degrees.

Combine all ingredients except chicken stock and mushrooms and bake, uncovered for 1 1/2 hours. Drain mushrooms, heat liquid and chicken stock and add it with mushrooms to chicken. Bake 30 minutes longer. (One chicken bouillon cube may be used instead of chicken stock.)