Chicken, a fryer cut into pieces
Oil, liquid Crisco or olive oil
Wine, Sautern
Tomato sauce, one small can
Fresh mushrooms, black olives (corn and/or peas, optional)
Sage, 1/2 tsp.
1 clove garlic
Salt and pepper to taste
Oregano and Bazilico (sweet basil)

Brown the chicken in enough very hot oil to cover the pan about 1/4 inches deep. After browning, add 1 cup wine and all the seasoning and allow to simmer for a few minutes. Add tomato sauce and 3 cups water. Cover pan and simmer until the chicken is done, about 30 to 40 minutes. Check occasionally to see if more water is needed. When the chicken is done, add any or all of the following, as desired, mushrooms, black olives, corn and peas. Simmer just long enough for these additions to heat through.

Serve with rice or mashed potatoes.