1 chicken, cut into pieces
1 Tablespoon olive oil
1 medium onion, diced
2 Tablespoons minced garlic
2-1/2 cups sieved tomatoes
1-1/4 cup white wine
1 Tablespoon dried oregano leaves
1 teaspoon dried basil leaves
2 teaspoons sugar

1 Tablespoon butter
8 ounces mixed mushrooms (such as oyster, shitake, porcini, etc.)

1 cup pitted kalamata olives, chopped
fresh basil to garnish
 

Bruschetta (Garlic Toast)

Heat olive oil in large skillet. Add the chicken pieces and brown, turning occasionally, for about 4-5 minutes. Remove to platter.

Add the diced onion and the minced garlic to the oil; cook over medium heat for about 5 minutes. Add chicken to the pan again. Pour in the sieved tomatoes, wine, and the dried oregano and basil leaves. Bring to a boil, then turn down to a simmer. Cook uncovered for about 15 minutes, then cover and cook for another 15 minutes.

Remove chicken to platter, keeping warm in the oven (170 degrees). Heat tomato sauce to boiling, add the sugar.  Cook for about ten more minutes over high heat so that sauce thickens slightly. Pour over chicken in warm oven.

Melt butter in sauté pan, add mushrooms. Cook and stir for about 4 minutes.

Remove platter from oven. Top with sautéed mushrooms, the pitted kalamata olives, and garnish with fresh basil leaves. Serve with bruschetta and pasta.

Bruschetta (Garlic Toast)

3 Tablespoons butter
1 teaspoon garlic powder or garlic salt
sliced French bread or baguette

Melt butter in small sauté pan; add garlic. Toast sliced bread and then dip both sides into melted butter & garlic. Serve warm with Chicken Marengo.

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