Little Red Chick

• 1 (2 1/2 lb.) chicken, cut up
• 1/2 c. sliced onion
• 1/2 c. sliced green pepper
• 1 clove garlic
• 1 bay leaf
• 2 sprigs parsley
• 1/2 tsp. oregano
• 1/4 tsp. cayenne
• 1 3/4 c. (1 lb. can) tomato puree
• 2 Tbsp. brown sugar
• 1/4 c. vinegar
• 2 Tbsp. prepared mustard
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. Worcestershire sauce
• 1 cube chicken bouillon
• 1 (6 oz.) can mushrooms

1. Place chicken in baking dish.
2. Mix all ingredients in saucepan, except mushrooms and bouillon.
3. Pour mixture over uncooked chicken.
4. You can place in refrigerator until ready to cook.
5. Place in 350u0b0 oven, uncovered, for 1 1/2 hours.
6. Add mushrooms and dissolved bouillon cube; cook another 30 minutes. Serve with rice or mashed potatoes.

chicken, onion, green pepper, clove garlic, bay leaf, parsley, oregano, cayenne, tomato puree, brown sugar, vinegar, mustard, salt, pepper, worcestershire sauce, chicken bouillon, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476770 (may not work)