4 to 5 lbs. chicken
2 green bell peppers
2 red bell peppers
1 lg. Bermuda onion
2 (15 oz.) cans chicken stock
1 lb. sweet Italian sausage
1 tsp. dried oregano
1 tbsp. Italian seasoning
Salt to taste
Pepper to taste
Olive oil
1 (8 oz.) can tomato sauce
1/2 lb. mushrooms

Cut up chicken. Brown in oil. Drain; place in roasting pan. Slice peppers and onions and saute in olive oil until sweaty. Add spices. Saute 2 minutes. Boil sausage 10 minutes. Cut 1/4 inch slices. Spoon onions and peppers over chicken. Place sausages over peppers and onion. Pour chicken stock into pan. Slice mushrooms. Place in pan. Top with tomato sauce. Cover; place in 325 degree oven for 30 minutes. Remove from oven, uncover, let rest 10 minutes. Remove chicken to separate plate. Adjust seasonings. Serve over steamed rice.