3 1/2 lb. chicken, quartered
1 (26 oz.) jar Marinara sauce
5 oz. cut mushrooms
1 lg. green pepper
1 lg. red pepper
1 lg. onion, cut
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. oregano
Salt and pepper as needed

Remove seeds and cut into chunks red and green pepper. Rinse and pat dry chicken pieces. Place chicken and vegetables in Dutch oven. Pour sauce and add water to barely cover chicken and vegetables. Add garlic, basil, oregano, salt, and pepper and mix gently. Simmer over low heat until chicken is tender, about 1 1/4 hours, stirring frequently.