3-4 lb. chicken pieces
2 c. all-purpose flour
1 tsp. salt
1/2 tsp. ground cayenne pepper
1 c. oil or shortening
2 c. finely chopped onion
2 c. finely chopped bell pepper
1 clove garlic, minced
2 lb. canned or fresh peeled tomatoes
1 c. dry white wine
1/2 tsp. chopped fresh parsley
1 1/2 tsp. salt
Louisiana hot sauce or ground cayenne pepper to taste

Preheat the oven to 350 degrees. Rinse the chicken pieces well and pat dry; remove the skin. In a flat pan, mix together the flour, salt and pepper; then roll the chicken pieces in the flour.

Heat the oil over medium-high heat in a large skillet. Brown the meat in the hot oil, then remove and place in roasting pan. Over medium heat in the same skillet and oil in which the chicken was fried, add the onions, pepper and garlic; saute about 20 minutes. Add the tomatoes, wine and parsley, then stir in the salt and hot sauce. Simmer about 20 minutes, stirring frequently. Pour the sauce over the chicken, cover the roaster and bake for at least 1 hour or until chicken is tender and no longer pink at the bone. Serve with rice.