3 lb. frying chicken, cut up
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 c. chopped celery
1 (28 oz.) can tomatoes
1/2 tsp. salt
1 clove garlic, minced
1 tsp. parsley flakes

1. Brown pieces of chicken in skillet sprayed with non-stick vegetable cooking spray.

2. Add vegetables, salt and spices. Cover and simmer 1 hour.

3. Mix cornstarch with water and add to skillet, stirring until gravy thickens.

Yield: 4 servings.