1 lg. cut up fryer
1/4 c. olive oil
1 onion, cut up
1 clove garlic, minced
1 lg. can tomatoes
1 sm. can (6 oz.) tomato paste
1 green pepper, sliced
1 tbsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 lb. fresh mushrooms, sliced
1 c. red wine

Brown the fryer in olive oil. Add onion and garlic as chicken browns. Add tomatoes and tomato paste, with enough water to make a thin sauce. Add pepper and seasonings. Cover; let simmer 45 minutes or until chicken is tender. Add mushrooms and wine. Cook 15 minutes more. Serves 6.