2 lbs. chicken parts
2 tbsp. shortening
1 can (10 3/4 oz.) Campbells tomato soup
1/4 c. water
1/4 c. dry red wine (or 1 tbsp. vinegar)
Mushrooms
2 lg. cloves garlic, minced
1 tsp. oregano, crushed
1/4 tsp. salt
1/2 med. green pepper, cut into strips
1/2 c. chopped onion

Brown chicken in skillet; pour off fat, add remaining ingredients. Cover. Cook over low heat for 45 minutes. Stir now and then. Uncover. Cook over low heat until sauce thickens to desired consistency 4 to 6 servings.