Instructions: Combine flour, salt, pepper and dust chicken. Save any flour mixture left. Brown chicken, a few pieces at a time, in oil in a large skillet.

Place browned chicken in large casserole. In same skillet with no more than 2 tablespoons of leftover oil, saute garlic, onion, celery, green pepper and mushrooms until just tender and crisp. Add left- over flour mixture, thyme, cayenne and bay leaf. Stir to coat veg- etables. Add plum tomatoes and liquid, wine and tomato paste.

Stir to blend. Bring to a boil and pour over chicken in casserole.

Cover and bake in a 350 F. oven for 60 minutes or until chicken is tender.

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