1 (4 or 5 lb.) roasting chicken (I use fryer)
1/2 c. flour
4 tsp. salt
1/2 c. olive oil
1 green pepper, cut in strips
1 med. onion, chopped
1 can of tomato paste
1/2 lb. fresh mushrooms, sliced
1/2 tsp. pepper
1/2 tsp. oregano
1 clove of garlic
1 lg. can tomatoes

Cut chicken in serving portions. Add 2 teaspoons of salt to flour. Flour chicken and brown on all sides in oil.

Combine vegetables and add to chicken in skillet. Add tomato paste and tomatoes. Season with about 2 tablespoons salt and 1/2 teaspoon pepper. Cover skillet tightly and turn heat to low. Simmer about one hour or until chicken is tender. Saute sliced mushrooms - add to cooked chicken and heat. About 6 servings. Serve with rice or pasta.