1 coarsely chopped green pepper
1 coarsely chopped large yellow onion
3/4 c. extra virgin olive oil
1/4 c. butter
2 lg. cloves garlic
1 cut up chicken
1 (28 oz.) can tomato pieces
1 (6 oz.) can tomato paste
1 c. water
1/4 c. sliced ripe olives
2 c. sliced fresh mushrooms sauteed in butter and olive oil
1/2 c. dry red wine
1 heaping tbsp. Italian herb seasoning
1 tbsp. sugar

Saute onions and green peppers until translucent. Saute mushrooms in 1/4 cup olive oil and 1/4 cup butter. Remove skin from chicken, lightly flour, brown in 1/4 cup olive oil and 1 crushed garlic clove.

In large saucepan, combine chicken parts, peppers and onions with tomato pieces, tomato paste and water. Bring to a simmer. Add 1 clove crushed garlic, olives and mushrooms. Simmer 20 minutes. Add 1/2 cup red wine, herbs and sugar. Simmer for additional 20 minutes until sauce thickens. Serve over spaghetti pasta.