10 lb. chicken (cut in sm. pieces)
2 onions
2 bell peppers
1 lb. mushrooms (cut in half)
1 lg. can tomato sauce
5 cloves garlic (chopped)
1 can Parmesan cheese
1 c. Vermouth
Chili powder for color

Salt, pepper paprika chicken. Saute in butter until brown. Put in roasting pan. Add the rest of the ingredients except Vermouth. Add Vermouth last 10 minutes. Sprinkle lots of Parmesan cheese just before serving.

Bake 30 minutes at 325 degrees. Serve over rice or noodles.