2 cut-up chickens
2 tbsp. corn oil
3 c. tomatoes
3 cloves minced garlic
1/2 lb. fresh sliced mushrooms
1 1/4 tsp. salt
1/4 tsp. black pepper
1 c. white wine
1 lg. onion, thinly sliced
2 med. green peppers, thinly sliced

Brown chicken on all sides in a large skillet using corn oil. Drain fat except about 3 tablespoons. Add onion, green pepper and garlic. Saute until tender. Add mushrooms and tomatoes. Cook over high heat, stirring constantly about 3 minutes. Stir in wine, if desired. Add salt and pepper. Bring to a boil. Return chicken to skillet and bring to a boil, cover and simmer 30 minutes or until chicken is tender. Serve with rice.