2 c. thinly sliced fresh mushrooms
1 can (15 oz.) tomato sauce
1/2 c. water
1 1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. dried thyme leaves
1/2 c. chopped onion
1 clove garlic, minced
1 can (6 oz.) tomato paste
1/2 c. red wine
1 1/2 tsp. dried parsley flakes
1 tsp. sugar
1/4 tsp. pepper
2 1/2 - 3 lb. broiler-fryer chicken, cut up

Microwave:

1. Combine mushrooms, onion and garlic in 3 to 5 quart casserole. Microwave at HIGH until tender, 4 to 6 minutes. Stir after half the cooking time. Stir in remaining ingredients except chicken. Add chicken pieces, stirring to coat.

2. Microwave at MEDIUM-HIGH until chicken next to bone is not pink, 24 to 29 minutes, rearranging after half the cooking time. Rearrange 2 or 3 times during cooking.