3 lb. fryer chicken, cut into pieces
Salt & Pepper
2 tbsp. each of butter & olive oil
1 med. size onion, chopped
1 clove garlic, minced or pressed
1 lg. stalk celery, finely chopped
1 med. size carrot, shredded
1/4 lb. med. size mushrooms, quartered
1 (about 1 lb.) can coarsely chopped tomatoes
1/3 c. each of dry red wine & fresh chopped parsley
1/2 tsp. dry rosemary
1/4 tsp. each of dry basil & oregano leaves

Sprinkle chicken with salt and pepper. In a wide frying pan over medium high heat, place butter and oil. When butter is melted, add chicken pieces and cook, turning until browned on all sides. Remove when brown and set aside. Pour off and discard all but 3 tablespoons of pan drippings.

To the pan, add onion, garlic, celery, carrot and mushrooms. Cook, stirring occasionally, until onions are soft and lightly browned (about 10 minutes). Return chicken to pan and add tomatoes and their liquid, wine, 1/4 cup of the parsley, rosemary, basil and oregano; stir well. Cover and simmer gently for about 45 minutes or until meat is no longer pink in thickest part when slashed. With a slotted spoon, transfer chicken and mushrooms to a serving dish. Keep warm.

Over high heat cook sauce, stirring until slightly thickened. Add salt to taste. Spoon sauce over chicken and sprinkle with remaining chopped parsley. Makes 4 or 5 servings.