2 cans mushrooms, drained
1/2 c. chopped onion
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. water
1/2 c. red wine or water
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. dried parsley flakes
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1/4 tsp. dried thyme leaves
2 1/2 to 3 lbs. chicken, cut up

Combine mushrooms, onion and garlic in 3-5 quart casserole; cover. Microwave at high until tender, 4-6 minutes. Stir in remaining ingredients except chicken. Add chicken pieces, stirring to coat. Microwave at medium-high until chicken next to the bone is not pink, 24-29 minutes, rearranging after half the cooking time. Serve over rice, spaghetti, shells, mashed potatoes. Serves 4.