3 tbsp. olive oil
3 - 3 1/2 lbs. broiler (fryer), skinned and cut into 8 pieces
3 med. onions, quartered
1 garlic clove, crushed
1/2 c. dry red wine
1 (35 oz.) can Italian plum tomatoes, drained
8 oz. mushrooms, each cut in quarters
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped fresh parsley

In 5 quart Dutch oven, heat oil. Add chicken. Cook about 5 minutes, turning chicken over until lightly browned. With slotted spoon, remove chicken to plate. Add onions and garlic to Dutch oven. Cook 2-3 minutes until onions begin to soften. Return chicken to pan. Add wine. Bring chicken mixture to a boil. Cook 2 minutes. Add tomatoes, mushrooms, bay leaf, salt, and pepper. Simmer 45-50 minutes until chicken is very tender, stirring occasionally to break up tomatoes. Remove bay leaf. Add parsley.