2 1/2 to 3 lb. chicken (legs, breasts, thighs)
1/4 c. shortening
1/2 c. all-purpose flour
2 c. onion rings, thinly sliced
1/2 c. green pepper, chopped
2 cloves garlic, crushed
1 (1 lb.) can tomatoes, drained
1 (8 oz.) can tomato sauce
1 (3 oz.) can sliced mushrooms, drained
1 tsp. salt
1/4 tsp. oregano

Wash chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in shortening over medium heat 15 to 20 minutes or until light brown. Remove chicken; set aside. Add onion rings, green peppers and garlic to skillet; cook and stir over medium heat until onions and peppers are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly and simmer 30 to 40 minutes or until thickest pieces are fork tender. 4 servings.