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Directions
Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of oil over medium-high heat; brown chicken, in batches and adding some oil if necessary. Transfer to plate. Drain fat from pan. Heat remaining oil in pan over medium heat; fry onions, garlic, green pepper and Italian seasoning until tender, about 4 min. Stir in tomatoes, stock and tomato paste; bring to boil. Return chicken and any juices to pan; reduce heat and simmer until thickened and juice runs clear when chicken is pierced, about 20 min. Sprinkle with parsley.
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