Enough chicken for 6 people 3 T. oil 3 T. butter 1 15 oz. can tomato sauce 1 1lb. 12 oz. can whole tomatoes 3/4 c. dry red wine 1 tsp. basil 1 tsp. oregano 1 large or 2 small garlic cloves, minced 2 T. parsley 3/4 tsp. salt 1/4 tsp. pepper 3 T. flour 3 T. water 1 6 oz. can mushrooms, drained
Wash chicken, remove large pieces of fat and excess skin. Pat dry with paper towels. Heat oil and butter in 6 quart dutch oven. Brown the chicken pieces well. Add all the rest of the ingredients except flour, water and mushrooms. Simmer, covered 45-5- minutes or until chicken is tender. Combine flour and water, stir into sauce. Add mushrooms. Cook 10 minutes longer or until sauce is thickened.
I think this is a recipe from Paula Funk. I remember making this when we lived on Chestnut Street in Lancaster City. I think we also finished off the bottle of wine while it cooked!