This is my family's recipe. It is wonderful served with a thin pasta like vermicelli. Add a green salad and some garlic bread for a complete meal.
Ingredients: 1 whole chicken cut-up (or 4 bone-in chicken breasts or 6 thighs) ? cup mushrooms One can (28 ounces) tomatoes; chopped, diced or whole ? cup chopped green pepper ? cup chopped onions 3 tablespoons dry white or red wine 2 cloves garlic minced ? teaspoon dried oregano or marjoram 2 tablespoons cornstarch 2 tablespoons cold water salt and pepper to taste
Add the first 8 ingredients to a large skillet, place chicken on top and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Remove chicken and sprinkle with paprika, set aside.
Mix the cornstarch with two tablespoons cold water until cornstarch is completely dissolved. Pour cornstarch liquid slowly into the sauce, stir constantly (this will prevent lumps) until the sauce is thickened. Serve chicken over pasta and top with the sauce.
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