|Chicken||3 Pound, cut into serving pieces (1 Bird)|
|Yellow onion||1 Medium, peeled, thinly sliced|
|Sweet green pepper||1 Medium, cored, seeded, and cut into 1/2-inch strips|
|Celery stalks||2 , chopped|
|Fresh tomatoes/1 can, 1 pound tomatoes, chopped||3 Medium, peeled and chopped (Tomatoes With Their Juice)|
|Garlic||2 Clove (10 gm), peeled and minced|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Mushrooms||1⁄4 Pound, sliced|
1. Melt the butter in a heavy 12- or 14-inch skillet over moderately high heat. Add the chicken and cook uncovered, turning the pieces once or twice, until well browned—about 10 minutes.
2. Add the onion, green pepper, celery, tomatoes, garlic, paprika, thyme, bay leaf, salt, and black pepper. Cover, reduce the heat, and simmer for 25 minutes, turning the chicken once or twice.
3. Remove the cover, tilt the skillet, and skim the fat from the pan juices. Add the mushrooms and simmer, covered, 5 minutes longer. Serve with rice and a salad.