2 chickens, cut up
2 tbsp. oil
2 cloves garlic, chopped
1 c. diced onion
2 tsp. salt
1/2 tsp. pepper
2 tbsp. flour
1 c. celery, sliced
1 green pepper, diced into 1/2" pieces
1/2 lb. mushrooms, sliced
17 oz. can tomatoes & liquid
1 tsp. thyme
1/4 tsp. cayenne
1 bay leaf
1 c. dry white wine
1/2 lb. frozen uncooked shrimp, thawed

Bake chicken on rack for 45 minutes at 350 degrees. Remove skin from chicken and discard. Heat oil in large frying pan and saute garlic and onion. Sprinkle salt, pepper and flour over sauteed garlic and onion and stir to mix. Add rest of vegetables, spices and wine. Place chicken pieces into 2 (9"x13") pans and top with vegetable mixture. Cover with foil and bake 30 minutes. Remove from oven, sprinkle with shrimp on top and replace cover. Allow to sit 10 minutes before serving. 8 servings.