2 chickens, cut into serving pieces
2 lg. bell peppers, cut up
1 lg. onion, cut up
1 lg. can tomatoes
1 lb. fresh mushrooms, cut up
1/2 c. white wine
2 tbsp. olive oil
Salt
Pepper
Bay leaf
1 clove garlic
1 sm. piece cheese, cloth

Brown chicken in oil. Place in roasting pan. Fry onions, peppers and mushrooms in oil used to fry chicken. Add sauteed vegetables to chicken. Simmer tomatoes with 1 teaspoon sugar (do this while browning chicken and vegetable). Add wine and tomatoes.

Pour over chicken and vegetable. Put bay leaf and garlic in a small piece of cheese cloth. Tie with string. Place this in corner of roasting pan to season. Cook slow in oven (325 degrees) for 1 hour. Remove seasoning bag before serving. Serve with spaghetti.

This recipe was given to me by my mother-in-law the year I was married (1933). It is still a favorite of my family and friends.