This is chicken stewed with tomatoes. Cut a 3# chicken into individual pieces. Saute the pieces until golden brown in ¼ c olive or salad oil. Add ½ c chopped onion, 1 (2 lb, 3 oz) can Italian peeled tomatoes, ½ c dry white wine, 1 tsp salt, ¼ tsp pepper, ½ bay leaf, 1/8 tsp thyme, ¼ tsp marjoram, mushrooms, and green pepper. Cover the chicken. Simmer it for an hour. Remove the cover to permit the sauce to reduce somewhat. Cook the chicken until it is tender. Serve with boiled spaghetti.
4 servings