1 med. onion, chopped
1 med. green pepper, thinly sliced
1 tbsp. butter
1 can (28 oz.) whole tomatoes
1/4 c. all purpose flour
1 bay leaf
1 tbsp. dried parsley flakes
1 tsp. salt
1 clove garlic, minced
1/2 tsp. oregano
1 tsp. paprika
1/4 tsp. pepper
1/4 tsp. basil
1/2 c. water
1 frying chicken, 2 1/2 to 3 lbs. cut up

Cooking time: 34 to 40 minutes. Serves 4 to 6. In a 3 quart casserole, combine onion, green pepper and butter. Cook, covered on high 4 to 5 minutes or until onion is transparent. Add tomatoes and flour, stir until smooth. Stir in all remaining ingredients except chicken. Cook, covered on high 5 minutes. Add chicken pieces immersing them in sauce. Cook, covered on high 20 to 25 minutes or until chicken is tender. Stir once during cooking, allow to stand 5 minutes covered. Remove bay leaf before serving with cooked spaghetti or rice.