|Frying chicken||3 Pound, cut up|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned tomatoes||28 Ounce (1 Can)|
|Salt||1⁄2 Teaspoon (1 Can)|
|Garlic||1 Clove (5 gm), minced|
|Parsley flakes||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
1. Brown pieces of chicken in skillet sprayed with vegetable pan spray.
2. Add vegetables, salt, and spices. Cover and simmer 1 hour.
3. Mix cornstarch with water and add to skillet, stirring until gravy thickens.