3 lb. frying chicken, cut into service pieces
2-3 tbsp. olive oil
1 clove garlic, cut fine
1 med. onion, cut fine
1/2 tsp. oregano or thyme
1/4 tsp. black pepper
1 1/2 tsp. salt
2 tbsp. (or more if desired) sherry - not cooking sherry
1 lg. can crushed tomatoes
1/4 lb. fresh mushrooms, sliced thick and sauteed in 2 tbsp. olive oil

Heat olive oil. Brown chicken on all sides, having flame moderately high. Add all the above ingredients except mushrooms. Cover skillet or Dutch oven and simmer for 30 minutes. Add more wine or extra tomatoes if chicken appears to be dry. Turn chicken several times while cooking. When it is tender add the sauteed mushrooms. Cover again and cook for about 5 or 10 minutes longer. Serves 4.

NOTE: Cook uncovered the last few minutes if there is too much moisture.

This dinner may be served with French bread and salad. Or may be served with rice.