2-3 lbs. chicken pieces
1 tbsp. oil
1/2 c. chopped onion
1 clove garlic, minced
1 1/4 c. (or 4 oz. can) sliced mushrooms
1 (16 oz.) can stewed tomatoes
1/4 c. liquid
1/2 tsp. rosemary
1/2 tsp. salt
1/4 tsp. pepper

Saute chicken in heated oil over medium heat until lightly browned. Remove and set aside. Add onion and garlic to pan and saute until lightly browned. Stir in mushrooms, tomatoes, wine, rosemary, salt and pepper.

Bring to a boil, and add chicken. Reduce heat to low, cover and simmer, stirring occasionally, about an hour, or until chicken is tender. For thicker sauce, cook uncovered until thick as desired.