1 (2 1/2 - 3 lb.) broiler fryer chicken, cut up
1/4 c. salad oil
1 onion, chopped
1 (No. 2 1/2) can tomatoes
2 bay leaves
2 (6 oz.) cans tomato paste
1 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 tbsp. dry red wine
1/4 tsp. thyme
1 (2 oz.) can mushrooms, drained

Or 2 1/2 to 3 pounds chicken parts.

In large skillet, brown chicken in hot oil; drain. In slow cooking pot or Dutch oven, combine chicken with onion, tomatoes, tomato paste, oregano, thyme, salt, pepper, garlic, wine and bay leaves. Cover and cook on low heat for 4 to 5 hours. Remove bay leaves. Stir in drained mushrooms. Serve over hot cooked spaghetti.