1 (2 1/2 lb.) broiler, quartered
1/2 c. green pepper (optional)
1/2 clove garlic, minced
1/2 tsp. oregano (optional)
1 3/4 c. tomato puree
2 tsp. prepared mustard
1/2 tsp. pepper
1 chicken bouillon cube
1 tbsp. Worcestershire sauce
1/2 c. onion, sliced
1 bay leaf
2 sprigs parsley
1/4 tsp. cayenne pepper
1/2 c. vinegar
2 tbsp. brown sugar
1 tsp. salt
1 (6 oz.) can mushrooms

Place chicken in skillet. Combine onions, green pepper, garlic, bay leaf, parsley, oregano, tomato puree, brown sugar, mustard, salt, pepper, vinegar, Worcestershire sauce, and cayenne. Mix well and pour evenly over chicken. Place uncovered in 350 degree oven for 1 1/2 hours.

Some cooks prefer to cover chicken. Drain liquid from mushrooms. Heat mushroom liquid to boiling, add bouillon cube and stir until dissolved. Add mushrooms and pour over chicken. Return to oven for 30 minutes.