1. 1/2 cup cooking oil
2. I tablespoon lemon juice
3. 1 medium Onion, sliced
4. garlic powder to taste
5. 1 medium green pepper, sliced
6. 1/4 teaspoon each salt and pepper
7. 2 large ripe tomatoes, quartered
8. Pinch rosemary
9. 1 cup water or vegetable stock
10. 1/4 pound Mushrooms
Season Chicken with lemon juice, garlic, salt, pepper, and a little watts to moisten.
Place in a large saucepan and add rosemary.
Cook gently for 10 minutes. In a large skillet, heat oil.
Brown Chicken on each side in oil. Remove Chicken, strain oil, and wash skillet.
Return oil to skillet and lightly brown flour, then stir in sliced onions, to make gravy. Cook for 5 minutes.
Stir in remaining vegetables. Add water and pour gravy over browned Chicken.
Cover and cook slowly for 30 minutes. Stir once or twice. Stew is ready when oil begins to form on top and sauce is slightly thickened.
Serve hot. Serves 4 to 6 Cooking time: 1 1/2 hours