2 (1 lb. each) chickens
1 onion, chopped
1/4 c. salad oil
2 green peppers, chopped
1 red pepper, chopped
1 clove garlic, minced
1 1/2 c. tomato puree
2 tbsp. sour white wine (optional)
1 tsp. pepper (black)
1 tsp. allspice
1 tsp. oregano
2 cans mushrooms (sliced)
1 can tomato paste
1 c. hot water (more or less)

Skin chicken. Cut chicken in pieces, dredge in flour and brown in oil. Add onions, peppers and mushrooms; brown lightly. Pour off excess oil. Add remaining ingredients. Simmer about 45 minutes or until chicken is tender. More water may be added if sauce becomes too thick. Serve over cooked elbow macaroni.