8-10 chicken thighs
14-16 oz. crushed tomatoes
2 lg. garlic cloves
1 med. onion
2 tsp. oregano
2 tsp. basil
1 sm. green pepper
2 bay leaves
6 oz. fresh mushrooms, sliced
1/4 c. dry white wine
2 chicken bouillon cubes
1 lb. thin spaghetti
2 more bouillon cubes

Brown chicken lightly, add mushrooms and onion, let them brown a bit. Add tomatoes and peppers. Slice garlic fine into the sauce. Sprinkle in basil and oregano, put bay leaves underneath, bring all to boil. Add bouillon cubes and wine. Stir occasionally to mix as it cooks - cook until chicken is tender.

Remove chicken to another pan and place under broiler to crisp chicken and keep warm. Thicken gravy with flour - boil spaghetti with water and 2 bouillon cubes (uncovered) - stir often. Place spaghetti in dish. Pour gravy over spaghetti, place chicken on top.