Chicken Provencale

Colorful. Pleasing to the eye.

1 tbsp. cooking oil
3 lbs. chicken pieces, skin removed
Salt, sprinkle
Pepper, sprinkle
1 red or green pepper, seeded, cut in strips
1 cup sliced onion
1 garlic clove, minced (or 1/4 tsp. garlic powder)
2 cups sliced fresh mushrooms
2 medium tomatoes, peeled, seeded and diced
1 tsp. whole oregano
Salt, sprinkle
Pepper, sprinkle
1/2 cup white wine (or alcohol-free wine), optional
3 tbsp. cornstarch
1/4 cup water
Serves 4 to 6
Heat cooking oil in frying pan.
Add chicken.
Brown both sides well.
Transfer to small roaster.
Cover.
Bake 15 minutes in 350F oven while preparing vegetables.
Saute green pepper, onion and garlic in frying pan for 3 minutes, adding more cooking oil if needed.
Add mushrooms.
Continue to stir-fry until vegetables are soft.
Dip tomatoes in boiling water for about 2 minutes.
Peel under cold running water.
Dice and add to vegetables.
Ad oregano, second amounts of salt and pepper and white wine.
Spoon over chicken.
Continue to cook, covered, for 35 to 45 minutes until chicken is cooked.
Remove chicken and vegetables from roaster.
Stir cornstarch in water.
Add liquid in bottom of roaster.
Heat, stirring, until thickened.
Return chicken and vegetables to roaster.
Stir gently but thoroughly.