1 2 ½ -pound frying chicken (cut up)

½ cup chopped celery

2 tablespoons flour

1 teaspoon salt

2 tablespoons butter or margarine

dash of pepper

1 large onion, sliced

1 bay leaf, crumbled

1 clove garlic, minced

dash of hot-pepper sauce

1 small green pepper, chopped

1 28-ounce can tomatoes

Dredge chicken pieces with flour; brown lightly in butter. Remove chicken; add next 4 ingredients; cook slowly for 5 minutes. Add remaining ingredients; breaking up tomatoes with spoon. Bring to boil; add chicken; cover tightly; simmer 40 minutes.