1 lg. broiler-fryer chicken (about 3 1/2 lbs.)
Salt and pepper
1 tbsp. butter
2 tbsp. olive oil or salad oil
1/4 lb. Canadian bacon, diced
1/4 lb. mushrooms, sliced
1 med. sized onion, chopped
2 green peppers, seeded
2 tbsp. minced parsley
1 (14 1/2 oz.) can pear shaped tomatoes
1/2 c. dry white wine
4 1/2 c. hot cooked rice
2 fresh tomatoes, peeled
3 tbsp. water
4 1/2 tsp. cornstarch

Wash chicken and pat dry; sprinkle lightly inside and out with salt and pepper. Melt butter with 1 tablespoon of the olive oil in a Dutch oven over medium heat. Put in the whole chicken and saute until golden, turning the bird to brown as evenly as possible on all sides. Remove to a platter; set aside.

To the Dutch oven, add the bacon, mushrooms, onion, 1 of the green peppers (chopped), and the parsley. Cook, stirring occasionally, for 15 minutes. Drain liquid from canned tomatoes into pan; crush the tomatoes, then add them and the wine to the pan. Return chicken to pan; cover. Reduce heat and simmer until chicken is just done (leg moves easily when jiggled), about 35 minutes.

While chicken is simmering, cook rice. Cut fresh tomatoes in wedges and slice remaining pepper into 1/4 inch strips. When chicken is done, remove from pan and place on a bed of rice on the serving platter. Cover with foil and set in a 200 degree oven.

Set pan with cooked vegetables and juices over medium heat. Blend water with cornstarch until smooth and stir into juices until well combined. Heat, stirring, until mixture boils and thickens. Pour into serving bowl; keep warm.

In a frying pan, heat the remaining tablespoon oil over medium high heat. Add green pepper strips and cook, stirring, for 2 minutes. Add fresh tomatoes and cook, stirring gently, for an additional 2 minutes or until just heated through. Remove chicken from oven; arrange pepper and tomatoes around base. Serve immediately with sauce to pass. Makes 4 servings.