1/4'd chicken or 4 breasts
1 c. sliced onions
1 minced garlic
3/4 c. ketchup
1 tsp. wine vinegar
1 tbsp. brown sugar
2 1/2 tsp. paprika
1 tsp. salt
1 tsp. dry mustard
Dash Tabasco
3/8 c. Worcestershire sauce (= 1/4 c. plus 2 tbsp.)
1/2-1 lb. mushrooms (optional)
Dry red wine (optional)

1. Brown onions (sliced or chunks); when lightly browned, add chicken and saute lightly.

2. In separate saucepan, add all other ingredients except mushrooms.

3. Simmer 5-10 minutes; add to chicken, onion mixture in large Dutch oven or pot roast pot.

4. Cook over low flame or heat at low simmer for about 1/2 hour. If desired, add mushrooms, red wine.

Freezes well. Serve over broad, flat noodles. May be used with beef chunks instead.