2 (2 lb.) size broiler-fryers, cut up
3 tbsp. olive or salad oil
2 tbsp. butter
1 (15 oz.) can tomato sauce
1 (1 lb., 12 oz.) can whole tomatoes, undrained
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/4 tsp. minced garlic
2 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. flour
1 (6 oz.) can whole mushrooms, drained

Day before serving, wash chicken, pat dry with paper towels. Heat oil and butter in 6 quart Dutch oven. Add chicken, a few pieces at a time, and brown well on all sides. Remove as browned. Return chicken to Dutch oven. Add tomato sauce, tomatoes, basil, oregano, garlic, parsley, salt and pepper.

Simmer, covered 45-50 minutes or until chicken is tender. Combine flour with 3 tablespoons water. Stir into sauce. Add mushrooms and cook 10 minutes longer or until sauce is thickened. Cool quickly, then cover, and refrigerate overnight. To serve, reheat over low heat. Makes 6 servings.