1/4 to 1/2 cup canola oil
2/3 cup flour
1 tsp salt
1/2 tsp black pepper
1/8 tsp dried oregano
1/2 tsp garlic salt
2 1/2 to 3 lb fryer, cut up
1 medium yellow onion, thinly sliced
1 medium green bell pepper, cored and cut into rings
2 cans (8-oz each) tomato sauce
Heat the canola oil in a large heavy skillet that has a lid. Combine the flour, salt, pepper, oregano, and garlic salt in a paper bag. Shake chicken pieces in bag, a couple at a time, to coat evenly. Brown chicken on all sides in the hot oil. Pour off the drippings after chicken is browned. Arrange the onion and bell pepper slices over the chicken in the skillet. Pour the tomato sauce over all. Cover and simmer 50 minutes, spooning the sauce over the chicken occasionally. Serves 4.
1 tsp salt
1/2 tsp black pepper
1/8 tsp dried oregano
1/2 tsp garlic salt
2 1/2 to 3 lb fryer, cut up
1 medium yellow onion, thinly sliced
1 medium green bell pepper, cored and cut into rings
2 cans (8-oz each) tomato sauce
Heat the canola oil in a large heavy skillet that has a lid. Combine the flour, salt, pepper, oregano, and garlic salt in a paper bag. Shake chicken pieces in bag, a couple at a time, to coat evenly. Brown chicken on all sides in the hot oil. Pour off the drippings after chicken is browned. Arrange the onion and bell pepper slices over the chicken in the skillet. Pour the tomato sauce over all. Cover and simmer 50 minutes, spooning the sauce over the chicken occasionally. Serves 4.
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