Baked Chicken Supreme

1 frying chicken ( about 1 1/2 lbs) skinned
1 green pepper, cut into strips
1 clove garlic, pressed
1/4 cup scallions, chopped
1 cup GF chicken stock
1 tsp tarragon
1/2 cup margarine or butter
2 tomatoes, cut into wedges
1 tsp paprika
1 tsp salt

In 1/4 c of margarine, brown chicken on both sides with garlic and paprika. Remove from pan. Add rest of margarine and sauté mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender. Serve over rice.