2 fryers, cut up
1/2 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 c. salad oil
2 cloves garlic, minced
1 lg. onion, diced
2 ribs celery, sliced
1 green pepper, in strips
1/2 lb. mushrooms, sliced
1 tsp. thyme
1/4 tsp. cayenne pepper
1 bay leaf
1 (14 oz.) can tomatoes
1 c. dry white wine
2 tbsp. tomato paste
8-10 oz. cooked, drained spaghetti

Combine flour, salt, pepper and dust chicken. Save any flour mixture left. Brown chicken, a few at a time in oil in a large skillet. Place browned chicken in large casserole.

In same skillet with no more than 2 tablespoons of leftover oil, saute garlic, onion, celery, green pepper and mushrooms until just tender and crisp. Add leftover flour mixture, thyme, cayenne and bay leaf. Stir to coat vegetables. Add tomatoes and liquid, wine and tomato paste. Stir to blend. Bring to a boil and pour over chicken in casserole. Cover and bake in a 350 degree oven for 60 minutes or until chicken is tender.