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

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, wine, basil, oregano, garlic, parsley, salt and pepper. Simmer covered for 45 to 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. Cook quickly, then cover and refrigerate overnight. To serve, reheat over low heat.