1/3 c. flour
2 lb. fryer chicken, cut up
1/4 c. Crisco oil
1 med. onion
1/2 c. green pepper
2 cloves minced garlic
16 oz. whole tomatoes, drained
8 oz. tomato sauce
4 oz. sliced mushrooms
3/4 tsp. salt
1/2 tsp. dried oregano

Place flour in large plastic food storage bag. Shake to coat chicken. Remove chicken. Add chicken to heated Crisco. Brown over medium-high heat. Remove chicken from skillet; set aside.

Add thinly sliced and separated onion rings, green pepper and garlic to skillet. Saute over moderate heat until tender. Add tomatoes, tomato sauce, mushrooms, salt and oregano, stirring to break apart tomatoes. Place chicken pieces on top of tomato mixture. Cover. Reduce heat. Simmer 30-40 minutes or until chicken is tender and meat near the bone is no longer pink. Serve with noodles. Makes 4 servings.