1 chicken
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
1/3 c. Wesson oil
1 chopped onion
1 clove garlic
1/2 c. mushrooms
1 (6 oz.) can tomato paste
2 c. hot water
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. parsley
1/4 tsp. allspice
2 tsp. salt
1/4 c. sauterne

Coat chicken with flour, salt and pepper. Brown in hot oil. Add onion, garlic and mushrooms. Cook and stir a few minutes.

In a 1 1/2 quart saucepan, combine tomato paste with remaining ingredients, except wine. Heat to boiling. Pour over chicken and stir well. Cover and simmer slowly 45 minutes to 1 hour. Uncover, add wine and simmer until sauce is of desired consistency. Serve with spaghetti.