2 frying chickens, cut into serving pieces (or equivalent pieces)
2 (4 oz.) cans mushrooms, drained (caps preferred; I frequently only
use 1 can)
4 med. tomatoes, cut into wedges
4 bay leaves
8 oz. bottle Wishbone Italian salad dressing
2 env. onion soup mix
1/2 tsp. oregano
1/3 c. vermouth (optional)

Arrange chicken in single layer in large baking pan. Place mushrooms, tomatoes and bay leaves on top of chicken. Combine remaining ingredients; pour over chicken (I do this an hour or two ahead of time to let it kind of marinate). Bake uncovered in preheated oven at 350 degrees until tender - 1 to 1 1/4 hours. About 8 servings.

Variation calls for 1/4 cup sweet and 1/4 cup dry vermouth added to dressing mix. I never have sweet vermouth so I add 1/3 cup dry vermouth and it works perfectly.