1 (2 1/2 to 3 lb.) chicken (frying)
1/4 c. olive or salad oil
1 onion, chopped
1 clove garlic, minced
1/2 c. mushrooms
1 sm. can Hunts tomato paste
2 c. hot water
1/4 c. red wine (opt.)
1 bay leaf, crumpled
1/4 tsp. allspice
1/2 tsp. salt (opt.)

Sprinkle chicken with salt and pepper. Brown on all sides in hot oil in heavy skillet. Push to one side of pan, add onions, garlic and mushrooms. Cook and stir a few minutes. Mix tomato paste with remaining ingredients and pour over chicken. Stir well. Cover and simmer until tender (about 40 minutes). Uncover and simmer until sauce thickens as you like. I like Regatoni macaroni served with this recipe.