3 to 3 1/2 pounds chicken pieces
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1 medium onion, halved and sliced
1 can (14.5 ounces) diced tomatoes, or 3 medium peeled tomatoes, diced
1 teaspoon dried leaf oregano
1 pound sliced summer squash
Sprinkle chicken pieces with 1 teaspoon salt, pepper and paprika. Brown under broiler for 10 minutes, turning once. Transfer chicken to a large, heavy skillet; add onion, tomatoes, oregano and remaining salt. Cover and cook in oven at 250f for one hour or on top of the stove over medium-low heat for about 30 minutes, or until chicken is done. Add squash, cover, and cook for 10 minutes longer.
Serves 4.
Kay’s note: This can also be done in the crockpot. Just brown the chicken and follow the instructions for oven cooking but cook in the crockpot for 4 hours on low adding the squash the last hour.
Also the chicken can be browned on top of the stove in a frying pan or on the outdoor grill.