Baked Chicken Supreme
1 frying chicken (about 1 1/2 lbs)
1 green pepper
1 clove garlic
1/4 c scallions
1 c GF chicken stock
1 t tarragon
1/2 c margarine or butter
2 tomatoes
1 t paprika
1 t salt
Skin chicken and brown it on both sides in 1/4 c of margarine (or butter) with pressed garlic and paprika. Remove from pan. Add rest of margarine and chopped mushrooms, onions and green pepper cutted into strips. Return chicken to pan. Add chicken stock, tarragon, tomatoes cutted into wedges and salt and simmer for 1 hour or until chicken is tender. Serve with rice.
