1/2 cup chopped onion
1 3-1/2 lb frying chicken cut into serving pieces
1/2 lb mushrooms, sliced
1 32 oz can Italian peeled tomatos, well drained
1 cup tomato sauce (homemade, of course)
1/2 cup dry red wine
1 or 2 cloves fresh garlic, fresh basil, salt, pepper
Saute onions and garlic in 1/4 cup olive oil in large, heavy skillet
until transluscent. Remove onions and garlic. Brown chicken in
the oil. While chicken is browning, in another skillet saute
mushrooms in olive oil. When chicken is browned, add onions and
garlic, tomatos, tomato sauce, wine, salt, pepper, basil and
mushrooms. Turn the chicken to coat well. Simmer for 45 minutes.
Remove chicken, turn heat to high to remove moisture from sauce.
Serve with a loaf of crusty Italian bread.