3 lbs. fowl or meat cut in pieces
4 cloves garlic, chopped
1 lb. Italian fried peppers, cut in 1/2
1 tbsp. oregano
1 tbsp. basil
Salt and pepper crushed red pepper
2 cans peeled tomatoes with paste
1 sm. jar Ronzoni marinara sauce
1/3 bunch parsley, cut fine
1/2 c. G & D Marsalla wine
Pam or oil bottom of large pot

Beat tomatoes and add to pot. Add tablespoons sugar and Marinara sauce. Combine all above except fowl, peppers and wine and heat slowly, stirring occasionally. Brown fowl, mushrooms and peppers separately in olive oil. Pour off oil. Add wine and add to pot. Add fowl to pot and simmer for 1 hour. Check meat for tenderness. Add peppers and mushrooms and simmer for 5 to 10 minutes.