This meal is my all time number one absolute favorite.  I love it!  I usually double up on the recipe to make sure there’s enough for second helpings.  The thick mushroom laden sauce is also delicious spooned over rice or mashed potatoes. 

pounds chicken thighs or breasts, skinless

cups canned tomatoes, diced

cup onions, chopped

cup celery, chopped

teaspoons Worcestershire sauce

ounces fresh or canned mushrooms, sliced and drained

tablespoon all-purpose flour

cup extra virgin olive oil

Seasonings:

teaspoon dried oregano

teaspoon salt

teaspoon ground pepper

teaspoon paprika

teaspoon garlic powder

In a large plastic bag, combine chicken and seasonings; toss until chicken is coated.  Fry chicken in a large frying pan with olive oil over a medium heat, turning occasionally until gold brown (Do not overcook).  Remove from skillet and set aside.  In a large deep cooking pot, combine tomatoes, Worcestershire sauce, onions and celery.  Add chicken, cover and simmer gently, stirring lightly to keep bottom from burning for 30 to 45 minutes or until all vegetables are tender.  Remove chicken from pot, keep warm.  Add mushrooms and flour to tomato mixture and stir until sauce

thickens.  Spoon over chicken and serve with your favorite Italian bread. 

Yield:  4 - 6 servings.