2 broiler-fryer chickens (about 3 lb. each), cut up
1/4 c. each butter & olive oil
2 sm. cloves garlic, smashed
2 med. sized onions, chopped
1 can (1 lb. 12 oz.) Italian style pear shaped tomatoes, drained & chopped (reserve juice)
1 lg. green pepper, thinly sliced
2 tbsp. each chopped pimento & parsley
1 1/2 tsp. salt
1/2 tsp. each crumbled thyme & oregano
1/4 tsp. pepper
1 bay leaf
2/3 c. dry red wine (or 1/2 c. chicken broth plus 2 tbsp. vinegar)
2 c. thinly sliced mushrooms
Chopped parsley for garnish
Hot butter spaghetti (opt.)

Dry chicken and dredge lightly with flour. Heat the butter and oil in a large frying pan. Lightly brown the chicken on all sides, a few pieces at a time, removing the browned pieces to a plate. Saute garlic and onions in pan drippings just until tender. Return chicken to frying pan; add the tomatoes, green pepper, pimento, 2 tablespoons parsley, salt, thyme, oregano, pepper, bay leaf, wine and 1/3 cup reserved tomato juice.

Cover and simmer over medium heat 45 minutes or until chicken is almost tender (or bake uncovered in oven at 350 degrees for 45 minutes). Add sliced mushrooms. Spoon some liquid around chicken and over the mushrooms.

Cover and continue cooking 10 to 15 minutes until mushrooms are tender. Remove chicken and vegetables to warm platter. Rapidly boil liquid until slightly reduced and thickened. Pour over chicken. Garnish with parsley and serve over spaghetti. Makes 8 to 10 servings.