Submitted to Vitaille by Leo Duchaine, Las Vegas, Nevada

I found this recipe in a paperback book in 1968 and have enjoyed it many, many, many times since. It's so good you never get tired of it! When it starts cooking... Ah-h-h-h-h-h! The aroma is SUPER!

1 chicken, cut up
1 large bell pepper
1 large onion
1 large (28 ounce) can peeled whole tomatoes*
2 eggs
Italian bread crumbs
Olive oil

* Note: Tomatoes in water/juice only, NO puree, no "seasoning" - cut up or diced tomatoes okay, but not crushed! it's different.

Coat chicken in one (or two) lightly beaten egg(s) with salt and pepper. Roll in Italian bread crumbs. Fry in olive oil until lightly brown. Remove from oil.

Place chicken in large stainless pot (no oil) with cover. Cut onion into big chunks, and cut bell pepper into strips. Add to pot. Add can of tomatoes (liquid too, rinse can into pot), breaking up if whole tomatoes. Add some water; cover. Too much water is no good (you're not making soup). Simmer 45 minutes to 1 hour or until chicken is very tender. Keep from burning on bottom - that will ruin it. Stir carefully without breaking up chicken. Don't change ingredients (if it ain't broke, don't fix it!). Enjoy! Tastes even better when warmed up.

Bonus: Use leftover as a pasta sauce. Thicken a little with cornstarch. Some chicken left is okay.