Ingredients

This microwave dish takes about 45 minutes to prepare.

1 tablespoon olive oil
1 garlic clove, minced
1 medium onion, coarsely chopped
1 medium green pepper, cut into 1/4-inch strips
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
1/4 cup tomato paste
1 cup fresh or undrained canned tomatoes, peeled and chopped
1 tablespoon fresh or 1 teaspoon dried chopped basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 to 3 1/2 pounds chicken parts

Directions

In a 3-quart casserole combine the oil, garlic, onion, green pepper, carrot and celery. Cover tightly and cook on high for 3 to 5 minutes, or until the vegetables are tender-crisp. Stir the tomato paste into the vegetables to dissolve as much as possible. Stir in the tomatoes, basil, salt and pepper. Arrange the chicken pieces, skin side down, in the mixture with the thicker portions toward the outside. Cover tightly and cook on high for 22-28 minutes, or until done, turning the chicken pieces over and repositioning the less cooked portions to the outside after 12 minutes. Let stand, covered, for 10 minutes.