3 lbs. boneless chicken - cut bite size
1/4 c. vegetable oil
2 lb. 3 oz. can Italian tomatoes (crushed)
1 can sliced mushrooms with water
1/2 c. white wine
1 tsp. salt
1/4 tsp. pepper
3 bay leaves
1/8 tsp. thyme
1/4 tsp. marjoram
1 tsp. oregano

Cook chicken in oil on both sides briefly until pink disappears. Add all ingredients to chicken and simmer for about 45 minutes. Allow some of the water to evaporate from sauce, but not too much. Serve over rice. Serves about 4-5 people.