1 med. onion, chopped
1 green pepper, sliced
1 tbsp. butter
1 (28 oz.) can tomatoes
1/4 c. flour
1 tbsp. parsley flakes
1 tsp. salt
2 1/2 to 3 1/2 lb. frying chicken, cut up
1 clove garlic, minced
1/2 tsp. oregano
1 tsp. paprika
1/4 tsp. pepper
1/4 tsp. basil
1/2 c. dry red wine or water (I use 1/2 wine and 1/2 water)

Put onion, green pepper and butter in a 3 quart microwave casserole. Cover and cook on high for 9 to 10 minutes. Add tomatoes and flour; stir until smooth. Stir in all remaining ingredients (except chicken). Cover and cook on high for 5 minutes. Add chicken, immersing in sauce. Cover and cook on high for 25 to 30 minutes or until chicken is tender. Stir once during cooking. Allow to stand 5 minutes, covered, before serving with hot spaghetti or rice.