4 tbsp. olive oil
1 (4 lb.) frying chicken, cut into serving pieces
1 med. onion, finely chopped
1 clove garlic, minced
1/2 c. celery, chopped
1/2 c. green pepper, seeded and chopped
1 c. canned Italian tomatoes
1/2 c. red wine
Pinch oregano
Pinch basil
Salt, freshly ground pepper
1 c. sliced mushrooms

Heat the oil in a large, heavy skillet and saute the chicken pieces until browned on both sides. Add all the remaining ingredients, except the mushrooms, cover and simmer for 40 minutes. Turn the chicken pieces and stir occasionally. Check the seasonings and add more wine, oregano and basil if necessary. Add the mushrooms and cook for 15 minutes longer, or until the mushrooms are tender. Serve with spaghetti al dente, hot Italian garlic bread, crisp green salad, and a bottle of red Chianti wine. Serves 4 to 5.