1 frying chicken, cut up, skin removed
8 oz. mushrooms; sliced
2 large cloves garlic; chopped
1 (12 1/2 oz.) can tomatoes (chopped or sliced, fresh ripe tomatoes are best)
1 tbsp. parsley flakes (fresh preferred)
1 tsp. basil
1/2 tsp. oregano
1 c. dry white wine
3 tbsp. oil

Brown chicken in oil on both sides, add all ingredients with mushrooms last. Bring to boil, reduce to simmer and cook 45 minutes. Do Not stir. Serve over steamed rice or spaghetti with lots of sour dough bread. Serves 4 to 6.