Makes 4 to 5 servings. Recipe is from Pam Fisher.
1 clove minced garlic
1 large onion, sliced
2 tbls. cooking oil
1 (4- to 5-lb.) chicken, cut into pieces
6 ozs. tomato paste
1 cup hot water
Salt and black pepper, to taste
1/2 cup sliced mushrooms (fresh or canned)
1/2 cup tart red wine, optional
1. Cook garlic and onion in oil. Add chicken pieces and brown on all sides.
2. Combine tomato paste, water, salt and pepper; pour over chicken. Cover and cook over low heat until tender, about 45 minutes.
3. Add mushrooms and wine, if desired. Cook 5 minutes more.