2 chickens (about 1 1/2 lbs. ea.)
2 c. water
2 cans (8 oz. ea.) tomato sauce
1 tbsp. leaf oregano, crumbles
1/2 c. dry white wine
1 med. onion, chopped (1/2 c.)
1 lg. green pepper, halved, seeded and sliced
1 clove of garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

Simmer chicken in water in a large covered saucepan, for 30 minutes. Remove. Cool until easy to handle. Pour stock into a 4 cup measure. Refrigerate. Remove meat from chicken. Discard skin and bones. Skim any fat from chicken stock. Put chicken, 2 cups of stock and remaining ingredients in a saucepan and cover. Simmer 20 minutes. Uncover and allow to simmer, stirring occasionally until sauce has thickened-about 10 minutes. Makes six servings.