|Chicken parts||2 Pound|
|Seasoned flour||1⁄4 Cup (4 tbs)|
|Shortening/Salad oil||4 Tablespoon|
|Green pepper||1⁄2 Medium, cut into strips|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Thyme||1⁄4 Teaspoon, crushed|
|Canned condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
Dust chicken with seasoned flour.
Brown in skillet in hot shortening (1/4 inch deep).
Cover; cook over low heat 45 minutes.
Uncover last 10 minutes to crisp.
Remove chicken to heated platter; keep warm.
Pour off all but 2 tablespoons fat.
Add green pepper, onion, and thyme; cook until green pepper is tender.
Add remaining ingredients.
Heat; stir now and then.