1 clove garlic, halved
1/4 c. salad oil
1 (2 1/2 to 3 lb.) ready to cook frying chicken, disjointed
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 clove garlic, minced
1 (4 oz.) can mushrooms (1 cup)
1/2 c. sliced celery
1 (6 oz.) can tomato paste (2/3 cup) and 1 c. water

Brown halved garlic clove in hot oil. Remove garlic. Season chicken with salt, pepper, oregano, and minced garlic. Fry chicken in hot oil 10 to 12 minutes or until golden brown, turning once. Drain mushrooms reserving liquid. Combine mushroom liquid and water to make 3/4 cup. Add celery and tomato paste. Pour over chicken, cover, and simmer 30 minutes. Add mushrooms and simmer 15 minutes longer, or until chicken is tender. Serves 4.