1 (3 - 3 1/2 lb.) fryer, cut up
1/2 lb. mushrooms, sliced
1 (16 oz.) can tomatoes
Cut up sm. onion
Small green pepper, sliced
1 clove garlic, halved
1 tsp. sugar
1/3 c. dry sherry

Over medium high heat in 3 tablespoons oil, cook garlic until brown. Remove garlic. Add chicken. Cook until browned on all sides. Push chicken aside of skillet; add mushrooms and cook until golden. Add tomatoes with their liquid and remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer for 30 minutes, stirring occasionally. Excellent over rice.