1 (2 1/2 to 3 lb.) fryer, cut up
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 c. diced green pepper
1 c. thinly sliced onions
Flour
1 (1 lb. 12 oz.) can tomatoes
1/4 tsp. basil
1 tsp. oregano
1 tsp. garlic powder
1 tbsp. parsley flakes
1 bay leaf
1 1/2 tsp. sugar
1/2 c. dry red wine

Preheat oven to 350 degrees. Shake one tablespoons flour in Reynold's brown in bag and place bag in pan. Wash and pat dry chicken pieces. Season with salt and pepper; sprinkle with paprika. Place green peppers, onions, and chicken in bag. Place whole tomatoes from can around chicken pieces. Blend 1/2 cup flour with tomato liquid until smooth. Add oregano, basil, garlic powder, parsley, bay leaf, sugar, and wine. Pour liquid into bag. Cook in preheated oven for 1 hour. Serve with rice.