2 tbsp. olive oil or corn oil
2 tbsp. butter
1 frying chicken (cut up)
1/2 lb. mushrooms, sliced
1 med. onion, sliced
2 green peppers, seeded and sliced
2 cloves garlic, minced
2 tbsp. chopped parsley
1/2 c. water
1/2 c. dry white wine or chicken broth
1 can (8 oz.) tomato paste
1 1/2 tsp. salt
1/4 tsp. each: marjoram, oregano, thyme leaves

Heat oil and butter in wide fry pan over medium heat. Add chicken and cook, turning until browned on all sides. Remove chicken and set aside.

Pour off and discard all but 3 tablespoons drippings. Add mushrooms, onion, green peppers and garlic to pan; reduce heat and cook, stirring until onion is soft. Stir in parsley, water, wine, tomato paste, salt, marjoram, oregano and thyme leaves.

Return chicken to pan. Bring to boil; cover and simmer until meat near thigh bone is no longer pink (40 to 45 minutes). Makes 4 servings.