3 lb. frying or roasting chicken, cut up
2 tbsp. olive oil or butter
1 whole pimento, cut up
1/2 tsp. thyme or oregano
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 1/2 tsp. salt
2 tbsp. flour
1 tbsp. Sherry wine
1 c. tomato juice
1/4 lb. fresh mushrooms, sliced thick and sauteed in butter

Mix thyme or oregano, black pepper, garlic powder, salt, and flour in small bag. Shake chicken in mixture and brown in butter or olive oil. Pour wine, tomato juice and pimento over chicken; cover and simmer 30 minutes for frying chicken or 60 minutes for roasting chicken. (May need more juice.)

Turn chicken several times. When tender pour over the fresh sauteed mushrooms. Return to oven and bake 5 minutes more. Serves 4.