16 chicken breasts and thighs, bones
1 tsp. salt
Pepper
2 tbsp. melted butter
1 tbsp. chopped onion
1 clove of garlic, finely chopped
2 (3 oz.) cans sliced mushrooms
1 c. dry red wine
1 can brown beef gravy
1 bay leaf
Pinch of thyme

Sprinkle chicken with salt and pepper. Flatten and roll tightly. Brown chicken rolls in butter. Add onions, garlic and mushrooms; saute over medium heat for 2 minutes. Add wine, beef gravy, bay leaf and thyme; cook, covered, over low heat for 30 minutes. May be prepared ahead, frozen and heated in sauce before serving. Three-fourths cup sliced fresh mushrooms may be substituted for canned mushrooms. Yield: 8 servings.