6 lbs. chicken (broiler/fryer) cut into strips
4 tbsp. olive oil
1 c. dry red wine (optional)
1 1/2 tsp. basil
1/2 tsp. oregano
12 sm. white onions, cut in 1/2
2 zucchini
2 cans stewed tomatoes
2 garlic cloves (minced)
1/2 tsp. pepper
1/4 tsp. thyme/rosemary (optional)
2 green peppers (sweet)
1 lb. mushrooms, sliced

1. Saute garlic in 1 tablespoon oil but do not brown, then add onions, peppers, zucchini and mushrooms; saute until crisp. Drain and place in Dutch oven, large pot or crock pot.

2. Saute chicken in 3 tablespoons oil until brown; add stewed tomatoes with liquid, basil, pepper and oregano. Remove and add to pot.

3. Deglaze fry pan with red wine and pour 1/2 of the liquid into the pot. (Deglazing can also take place by just adding the stewed tomatoes.)

4. Simmer on low and serve over rice. Serves 8.