My mom had this go-to recipe when I was a kid and she didn't have a lot of time or creative energy at her disposal (usually when my sister and I were driving her nuts). It's a good comfort food that's perfect for chilly nights. She called it "Captain's Chicken", though years later she would admit that wasn't what it was originally called and she has no idea where "Captain's chicken" came from. It was originally called "spicy chicken bake" or something, but I don't know why, because there's no spiciness to it at all. Unless you add cayenne pepper. Which is something my husband does frequently. 
Captain's Chicken:
1 cut up chicken (or legs and thighs)
1 tsp salt
1/2 tsp black pepper
1/3 c flour
1/2 tsp paprika
olive oil
1 medium white onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, chopped
1 c. chopped celery
1 can stewed or diced tomatoes (14 oz)
1 bay leaf
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
Preheat oven to 375 degrees. In a small bowl, mix the flour, salt, pepper, and paprika. Coat the chicken on all sides with the flour mixture. Heat the olive oil in a large skillet or frying pan and brown the chicken on all sides. Place in a single layer in a large casserole dish and set aside.
Put the canned tomatoes in a food processor and pulse two or three times to chop up the tomatoes coarsely. Set aside. In same pan the chicken was cooked in, heat a bit more olive oil and cook the onions and garlic until soft, about 3 minutes. Then, add the bell pepper and celery and sautee about 5 minutes more. Add the chopped tomatoes and herbs and heat until bubbling. Pour over the chicken in the casserole dish and put the dish in the oven. Bake 30-40 minutes until bubbly and chicken reads 165 degrees on an instant-read thermometer. Serve over white rice.
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