1 Tablespoon flour Large can (12 ounces) canned tomatoes
1 oven cooking bag ¼ cup flour
1 chicken, cut up ¼ teaspoon basil
¼ teaspoon salt 1 teaspoon oregano
¼ teaspoon pepper ½ teaspoon garlic powder
1 teaspoon paprika 1 teaspoon parsley flakes
1 cup thinly sliced onion 1 bay leaf
1 cup chopped green pepper 1-1/2 teaspoons sugar
½ cup dry red wine

Sprinkle 1 tablespoon flour into cooking bag. Place bag in a 9x13 baking pan. Season chicken wiath salt and pepper. Sprinkle with paprika. Place onion, green pepper, and chicken into bag. Drain tomatoes but save juice. Arrange tomatoes around chicken. Combine the rest of the flour and reserved tomato juice in a bowl and mix well. Stir in seasonings, bay leaf, sugar and wince. Pour into cooking bag. Seal bag and cut several ½ inch slits in top of the bag. Bake at 350 degrees F. for 1 hr and 20 minutes. Remove chicken and sauce from the bag. Discard the bay leaf. Serve with hot rice.