Southern Cuisine Special Chicken

1 (2 1/2 pound) fryer
1/2 cup flour
Salt and freshly ground pepper, to taste
1/2 green bell pepper, sliced
1/2 large onion, sliced
1/4 teaspoon sage
2 or 3 chopped chives
1 large tomato, sliced
1 bay leaf, crushed (optional)
1 tablespoon oil
1/2 cup chicken broth

Cut the chicken into serving pieces, and sprinkle with salt and pepper. Mix together the green pepper, onion, sage, thyme, chives, tomato, and bay leaf and let stand for 30 minutes ( or longer if desired).

Shake the chicken in a paper bag with flour until all pieces are evenly coated.

In a large skillet, brown the chicken in the oil. Cover, and simmer over low heat for 10 minutes. Sprinkle the vegetable-herb mixture over the chicken, cover, and cook over low heat for 45 minutes. Add the broth a little at a time, if necessary to prevent the chicken from drying out. Remove the chicken pieces to a hot platter. Thicken the pan juices with a little of the flour mixed with water and serve the chicken over rice.

Source: Amy Ruth's Home-Style Southern Cuisine, New York, NY