1/3 c. olive oil
1 lg. clove garlic, minced or crushed
1 (4 lb.) chicken or 4 lbs. chicken parts
1 lb. peeled, chopped, fresh tomatoes (3 lg. ones or 2 c.) or 1 can (1 lb.) undrained, chopped
1/2 c. marsala
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried oregano
1 lg. onion, sliced (about 1 c.)
1 lg. sweet green pepper, chopped
1 stalk celery, chopped
1 carrot, sliced
1/4 lb. fresh mushrooms, sliced, or 1 can (4 oz.) mushroom pieces, drained

Cut chicken into serving pieces and pat dry on absorbent paper. Heat oil in a large skillet. Add garlic and chicken pieces. Saute for about 10 minutes, or until evenly browned. Add remaining ingredients, except mushrooms; cover and simmer for 40 minutes, stirring occasionally. (Add a bit of water if the pot gets dry.) Add mushrooms and continue cooking for 15 minutes, until tender. Serve with pasta, polenta, or crusty Italian bread. 4-6 servings.