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3 1/2 lb. chicken parts
1/4 c. olive oil
2 small or 1 large onion,
sliced thin
2 cloves garlic, chopped fine
1/2 c. tomato paste
3/4 c. white wine
3/4 c. chicken broth
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/4 tsp. marjoram
1/2 tsp. basil
1 bay leaf
2 small tomatoes, seeded and
1/4 lb. fresh mushrooms,
sliced thin
1 large green pepper, seeded
and cut in thin strips

In large skillet, brown chicken in hot oil, until golden
brown. Add onions and garlic. Combine tomato paste, white
wine, chicken broth, salt, pepper, thyme, marjoram, basil and
bay leaf. Pour over chicken. Cover and simmer 35 minutes,
stirring occasionally. Add tomatoes, mushrooms and green
peppers. Cover and cook 20 minutes. Serve with wild rice
pilaf or pasta. Serves 4.

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