2 medium onions, sliced

4 cloves garlic, minced

2 tablespoons cooking oil

1-3 pound broiler-fryer chicken, cut up or we used 2 bone in chicken breasts and 4 to 6 thighs

1 16-oz can stewed tomatoes, cut tomatoes in half (we used 2 cans) 

1 8-oz can tomato sauce (we used 16 ounces)

1 medium red pepper, cut into 1-inch pieces

4-5 oz. sliced Shitake mushrooms

4 bay leaves

3 Tablespoons dried oregano, crushed

3 Tablespoons dried rosemary, crushed

½ cup dry white wine

salt and pepper

 

In a large skillet, cook onions and garlic in oil over medium heat until onions are tender. Remove onions; set aside. Add more cooking oil to skillet, and brown chicken pieces over medium heat for about 10 minutes, turning to brown evenly. Return onions to skillet. Combine undrained tomatoes, tomato sauce, red pepper, mushrooms, bay leaves, oregano, rosemary, salt, and pepper. Pour over chicken in skillet. Cover and simmer for 15 minutes. Stir in wine. Cook, uncovered, over low heat for about 10 minutes longer or until chicken is tender, stirring occasionally. Skim off fat; discard bay leaves. Serve with rice or pasta of choice.