Baked Chicken Supreme

1 teaspoon paprika1 clove garlic, pressed1 frying chicken (about 1 1/2 pounds) skinned 1/2 cup margarine or butter, divided1 green pepper, cut into strips8 ounces sliced mushrooms 1/4 cup green onions, chopped1 cup gluten-free chicken stock or water1 teaspoon tarragon1 teaspoon salt2 tomatoes, cut into wedgesSeason chicken with garlic and paprika. In a skillet, heat 1/4 cup margarine over medium heat and brown chicken on both sides; remove from pan.Add remaining margarine to hot pan and sauté mushrooms, scallions 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.Serves four.Celiac Spruce Association