2 (2 lb. size) broiler fryers, cut up
3 tsp. olive or salad oil
2 tbsp. butter
1 (15 oz.) can tomato sauce
1 (1 lb. 12 oz.) can whole tomatoes, undrained
1 tsp. dried basil
1 tsp. dried oregano leaves
1/4 tsp. minced garlic
2 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. flour
1 (6 oz.) can whole mushrooms, drained

Day before serving: wash chicken, pat dry with paper towels. Heat oil and butter in 6 quart Dutch oven. Add chicken, a few pieces at a time, and brown well on all sides. Remove as browned.

Return chicken to Dutch oven. Add tomato sauce, tomatoes, basil, oregano, garlic, parsley, salt, and pepper. Simmer, covered, 45-50 minutes or until chicken is tender.

Combine flour with 3 tablespoons water. Stir into sauce. Add mushrooms, and cook 10 minutes longer, or until sauce is thickened. Cool quickly, then cover and refrigerate overnight. To serve, reheat over low heat.