1 (3 to 4 lb.) fryer, cut up into portion sized pieces
1/2 c. olive oil
1/2 c. coarsely chopped onion
3 cloves of garlic, sliced paper thin
1 (3 oz.) can tomato paste
1 c. water
1 can Italian style tomatoes
1 c. mushroom stems & pieces
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. granulated sugar

Heat the olive oil in a large skillet and in it saute the pieces of chicken until they are golden brown. Remove the chicken from the oil and set aside. Cook the onion and garlic in the remaining hot olive oil until the onion is transparent. Drain off any excess oil. Add the tomato paste, water, tomatoes (juice and all), mushrooms, oregano, salt, pepper and sugar. Bring to a boil and cook 5 minutes. Then add the chicken, cover and cook for 30 minutes longer at simmer. Serve with boiled spaghetti or broad egg noodles. If desired, sprinkle with Parmesan cheese. Serves 4.