4 chicken quarters or whole chicken (separated and cut from bone)

1 red bell pepper, cubed

6 cloves of garlic, crushed

10 fresh button mushrooms, sliced

1 onion, cubed

4 medium tomatoes, cubed

1 1/2 cups white wine

1 tsp oregano

1 tsp basil

1/2 tsp olive oil

brown rice

in a large dutch oven or soup pot, heat oil and add onions, garlic, bell pepper, and mushrooms.

saute for 5 minutes or until onions and garlic are translucent.

add tomatoes, wine, chicken, and spices to the dutch oven or soup pot.

fill dutch oven or soup pot with enough water to cover chicken.

cover and cook at low heat for 1-1 1/2 hours.

prepare brown rice according to directions on package.

serve in large bowls with chicken over rice.

MAKES 4 SERVINGS