1 whole fryer or chicken parts to equal (can also use chicken breasts)
1 med. onion, cut in half & sliced thinly
2 cloves garlic, chopped fine
1/2 lb. mushrooms, sliced
2 tbsp. olive oil
3 cans tomato soup (or part tomato sauce)
1/2 c. good red wine
Pinch each of thyme & oregano
1 bay leaf

Cook chicken (either boil or roast), cool, then take meat off bones. Saute onion and garlic in olive oil until tender. Add soup, wine and spices. Simmer 30 minutes. Add chicken and mushrooms, simmer 30 minutes longer. Serve over rice or pasta.