|Frying chicken||3 Pound, cut up|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic/1/8 teaspoon garlic powder / instant minced garlic||1 Clove (5 gm), crushed|
|Canned mushroom stems and pieces/1 pound fresh mushrooms||8 Ounce (1 1/3 Cups, Two 4 Ounce Cans, Undrained)|
|Canned tomatoes||28 Ounce, broken up (3 Cups, 1 Pound 12 Ounce Cans, Undrained)|
|Vermouth/Dry white wine||1 Cup (16 tbs)|
|Powdered basil||1⁄4 Teaspoon|
|Thyme powder||1⁄4 Teaspoon|
|Bay leaf||1 , crumbled|
Cut larger pieces of chicken in half for uniform size.
Combine all ingredients in 4-quart casserole.
Cook covered, 30 minutes or until done, stirring once.
If desired, thicken sauce with 1 tablespoon cornstarch.